Name: Lasagna al Pesto Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 Tablespoons unsalted butter; 2 Tablespoons flour; 1 ½ cups whole milk; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 ½ cups basil pesto; 15 ounces ricotta cheese; ⅓ cup freshly grated Parmesan cheese; 1 large egg; ½ Tablespoon dried basil or 2 Tablespoons fresh, chopped; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; 5 lasagna noodles (approximately 1/3 box); 3 cups shredded mozzarella cheese; 6 Tablespoons freshly grated Parmesan cheese

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Introduction

Lasagna al Pesto is a vibrant twist on the classic Italian dish, featuring layers of creamy ricotta, rich pesto béchamel, and gooey mozzarella. This recipe delivers comforting flavors with a fresh herbaceous touch that’s perfect for any occasion.

A square piece of lasagna on a white plate shows about five visible layers. The bottom layer is a green pesto sauce with a slightly oily texture, spread thinly but unevenly. Above that is a thick layer of white cheese with hints of green pesto mixed in, looking creamy and soft. Next comes a pasta layer, light yellow in color, topped with another creamy white cheese layer and more green pesto. The top layer is browned melted cheese with golden spots and small green basil leaves scattered on top and around the plate on the pesto sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons unsalted butter
2 Tablespoons flour
1 ½ cups whole milk
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ cups basil pesto
15 ounces ricotta cheese
⅓ cup freshly grated Parmesan cheese
1 large egg
½ Tablespoon dried basil or 2 Tablespoons fresh, chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
5 lasagna noodles (approximately 1/3 box)
3 cups shredded mozzarella cheese
6 Tablespoons freshly grated Parmesan cheese

Instructions

Step 1: Cook the lasagna noodles in a large pot of boiling water according to the package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.
Step 2: Make the pesto béchamel sauce. In a medium or large pot, melt the butter over medium heat. Add the flour and stir, cooking for 30 to 60 seconds.
Step 3: Whisk in the milk, salt, and black pepper. Simmer while stirring occasionally until the sauce thickens slightly, about 7 to 10 minutes. Remove from heat and stir in the basil pesto. Adjust seasoning if needed.
Step 4: Prepare the cheese mixture by combining ricotta, Parmesan, egg, basil, garlic powder, salt, and black pepper in a bowl. Mix well and season to taste.
Step 5: Preheat the oven to 375°F (190°C). Spread ½ cup of the pesto sauce evenly over the bottom of a 9 by 9 inch baking dish.
Step 6: Cut the lasagna noodles in half to create shorter strips. Lay three strips across the bottom of the dish, slightly overlapping.
Step 7: Dollop 1 cup of the cheese mixture over the noodles and gently spread. Sprinkle 1 cup of shredded mozzarella and 2 Tablespoons of Parmesan on top. Spread ½ cup of pesto sauce over the cheeses.
Step 8: Repeat the layering with noodles, cheese mixture, mozzarella, Parmesan, and pesto sauce. This should use all the ricotta mixture.
Step 9: For the top layer, arrange the final noodles and spread the remaining pesto sauce. Top with the remaining 1 cup mozzarella and 2 Tablespoons Parmesan.
Step 10: Cover the dish with foil or a lid and bake for about 50 minutes until bubbling. Remove cover and bake an additional 10 to 15 minutes until the top is lightly browned. For a darker crust, remove the cover earlier or broil for a few minutes.
Step 11: Let the lasagna sit for 15 minutes before cutting and serving to allow layers to set.

Tips & Variations

Use fresh homemade pesto for the best flavor, or choose a high-quality store-bought pesto as a convenient alternative.
For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles.
Add sautéed mushrooms or spinach to the cheese mixture for extra texture and nutrition.
If you prefer a lighter béchamel, swap whole milk for 2% milk or unsweetened almond milk.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the oven at 350°F until heated through, or microwave on medium power. You can also freeze the assembled but unbaked lasagna for up to 2 months; thaw overnight before baking.

How to Serve

A white square baking dish holds a baked dish with three visible layers: a browned, bubbly cheese layer on top that is golden with dark toasted spots, underneath a green pesto sauce layer with a coarse texture spread unevenly around the edges, and beneath that a softer white cheese layer peeks through in spots. Fresh, bright green basil leaves are scattered on top, adding color contrast. Around the dish, there are fresh green basil leaves and bright red cherry tomatoes with green stems, all placed on a white marbled surface texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

Yes, you can use no-boil noodles to save time. Just make sure to spread enough sauce to keep the noodles moist during baking.

How do I prevent the lasagna from becoming watery?

Ensure your béchamel sauce is well thickened before assembling, and avoid over-saucing the noodles. Also, allowing the lasagna to rest after baking helps the layers set and reduces excess moisture.