Our recipe hails from Genoa in the Luguria region of Italy. The region is known for pesto. And their lasagna celebrates this classic sauce. Meatless with boundless flavour!


1 package lasagna noodles (no cook works, too)
2 cups grated fresh Parmesan
1-1/2 cups grated mozzarella
1 teaspoon dried oregano (optional)
Garlic & Oregano infused olive oils for drizzle
PESTO SAUCE (click for our recipe or you can use store bought)

BECHAMEL SAUCE (click for our recipe)


Preheat oven to 350 degrees. Prepare lasagna noodles according to package directions. In an 9 X 12 baking pan, place about 1 cup of bechamel sauce to coat the bottom of the pan. Lay first layer of lasagna noodles.  Add enough bechamel to coat the noodles.  Add pesto and spread into the bechamel to coat completely.  If you're using store bought add a little extra olive oil to thin the paste. Add a handful of the grated Parmesan.  Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles.  The final topping is a layer of bechamel and remaining Parmesan and mozzarella. Drizzle Oregano olive oil. Cover tightly with foil. Bake for one hour. Then remove foil and bake an additional 10 minutes until top is golden brown and bubbling. Remove and rest lasagna for 15 to 20 minutes. Slice and drizzle with infused oils before serving.