Lasagna with pesto béchamel, potatoes and green beans

Ingredients for 4 servings:

• 500 g beans, green, alternatively frozen, from the jar or can
• 500 g potatoes, waxy
• 3 tbsp butter
• 3 tbsp flour
• 1 liter of milk
• nutmeg
• salt and pepper
• 1 jar pesto, green
• 9 lasagna sheets, more depending on the baking dish
• e.g. Parmesan, freshly grated or other cheese
• e.g. butter flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Peel the potatoes, cut them into very thin slices, and boil them in salted water. They shouldn’t be completely cooked. Drain. Cook the beans in salted water until al dente, then briefly refresh them in iced water and drain. Make a béchamel sauce from butter, flour, and milk, season with salt, pepper, and nutmeg, and stir in the pesto. This dish requires a lot of salt and pepper. If you like it a little spicier, season the béchamel sauce accordingly. Carefully fold 1/3 of the béchamel into the potatoes and 1/3 into the beans. Grease a large baking dish with butter and layer the ingredients as follows: some sauce, lasagna sheets, half the potatoes, half the beans, some Parmesan, lasagna sheets, remaining potatoes, remaining beans, some Parmesan, lasagna sheets, remaining sauce, Parmesan, and finally a few small knobs of butter. Cook the lasagna in a preheated oven at 200°C top/bottom heat for 20-30 minutes.