White Lasagna with Potatoes, Green Beans, and Lina's Artisanal Green Sauce

These white lasagna with potatoes and green beans are a creamy and simple vegetarian recipe, enriched with Lina Green Sauce for a fresh and aromatic touch.

Ingredients (for 4–6 servings)

• 250g lasagna sheets (fresh is also fine)
• 300g potatoes
• 250g fresh green beans
• 500ml béchamel sauce (recipe HERE)
• 3–4 tablespoons Lina Sapori e Delizie Artisan Green Sauce
• 80g grated Parmigiano Reggiano
• 1 clove garlic
• Extra virgin olive oil to taste
• Grated lemon zest (optional but recommended)
• Salt and pepper to taste
• 1 tablespoon pine nuts
• 2 tablespoons breadcrumbs

Preparation

1. Prepare the vegetables
   • Peel the potatoes and cut them into small cubes.
   • Clean the green beans and cut them in half.
   • Blanch potatoes and green beans together in salted water for 5–6 minutes, then drain.
2. Season the vegetables
   • In a pan, heat a drizzle of oil with a clove of garlic.
   • Sauté the vegetables for a few minutes, seasoning with salt and pepper.
   • Remove the garlic and let cool slightly.
3. Prepare the flavored béchamel
   • Take a portion of the béchamel and combine it with 1–2 tablespoons of Lina's Artisan Green Sauce, mixing until a homogeneous cream is obtained.
4. Assemble the lasagna
   • Lightly grease a baking dish and spread a thin layer of béchamel.
   • Arrange a layer of lasagna sheets.
   • Add béchamel, a few teaspoons of Lina Green Sauce, the vegetables, and a sprinkling of Parmigiano.
   • Repeat the layers until all ingredients are used.
5. Crispy finish
   • Finish with béchamel, Parmigiano, pine nuts, and breadcrumbs.
   • Drizzle with a little oil.
6. Baking
   • Bake in a preheated oven at 180°C for about 30 minutes.
   • If necessary, activate the grill for the last few minutes for a golden and crispy surface.
7. Resting
   • Let rest for 5–10 minutes before serving.

Why it works

• Perfect balance between creaminess and freshness: the béchamel envelops, Lina's Artisan Green Sauce brightens the dish.
• Vegetables as protagonists: potatoes and green beans create a delicate yet flavorful base.
• Distinctive Lina touch: the green sauce added in layers gives character and recognition.

Texture

• Soft and enveloping layers, balanced by a crispy surface.
• Tender yet still firm vegetables.
• Velvety cream with fresh aromatic notes.

Tips and pairings

• Perfect as a vegetarian alternative to classic lasagna with ragù and béchamel.
• Pairs very well with a still Pignoletto Vallona or a Riesling Italico Ca’ Beltrami.
• For an even more elegant final touch, you can add a drizzle of Lina truffle oil before serving.