Lasagna with Pesto, Potatoes, and Green Beans

I was watching Molto Mario the other day and saw Mario making the classic Ligurian pasta - trenette with pesto, potatoes, and green beans. I've made that style pasta in the past and it's uber fun, but for some reason I was craving a lasagna instead so I switched it up and made this in lasagna form. Pretty awesome and a great combo of flavors and textures.

Ingredients
1/2 box lasagna
pesto (recipe here - add 3 tbsp ricotta and 3 tbsp yogurt)
roasted potatoes (400F oven for 45 minutes - oil, salt, and pepper)
green beans
Salt and Pepper
Extra Virgin Olive Oil
Parmigiano-Reggiano

1) Start a pot of water to boil - heavily season with salt.

2) Add green beans to water and cook for 2-3 minutes. You're looking for a softer texture, but not mushy. No al denteness here as that would mess with the texture of the lasagna. Pull green beans out and place in an ice bath.

3) Drop pasta in and cook according to the box directions - around 8 minutes. You're not cooking this again, so make sure you cook it through.

4) Assemble the lasagna. Start with a thin layer of pesto. Then lay down the noodles shingled one over the other. Add another layer of pesto. Then break up the potatoes and green beans into bite sized pieces evenly distributed. You don't want to completely cover the lasagna with potatoes and green beans as that would mess up the balance - you still want the noodle to be the star. Add another layer of noodle and repeat - about 3-4 noodles worth. Once you get to your top layer, press it down so it forms nicely. Finish the top layer with pesto, parmigiano, and olive oil only. Buono appetito!