Lasagne with Pesto Genovese, Peas, Mozzarella & Prosciutto di Parma

Serves 4 -5 | Prep 30 min

Cook 45 min


  • 375g Fresh egg Lasagne sheets
  • 300g basil pesto
  • 200g frozen peas
  • 200g mozzarella ‘fior di latte’,
  • shredded
  • 200g Parmigiano Reggiano, grated
  • 200g Prosciutto di Parma,
  • small diced 0.5cm
  • 40g unsalted butter,
  • room temperature
  • salt & pepper
  • For the béchamel sauce
    • 1.2 litres milk
    • 70g unsalted butter
    • 70g plain flour


  1. Melt butter in a saucepan, then add flour and cook for 2-3min, then add whisk milk in a little at the time. Bring sauce to the boil and season.
  2. Grease a lasagne tray with butter, then dived by 6 the béchamel sauce, and dived by 5 peas, basil pesto, Prosciutto di Parma, lasagne sheets, mozzarella and Parmigiano Reggiano.
  3. Lay first layer of béchamel sauce and spread evenly at the bottom of the tray, then lay a sheet of pasta to cover. Then add béchamel sauce,
  4. Prosciutto di Parma, peas, mozzarella and Parmigiano Reggiano. Repeat this process 5 times.
  5. Cook in a preheated oven at 200˚c for the first 30min cover with foil, the remove foil and cook for a further 10-15min.
  6. Remove from oven and allow to rest for 10min before serving.

Recipe by Chef Luca Ciano. To find out more about the story of Proscuitto di Parma and why there is no substitute please read on here.