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Lasagna al Pesto Recipe

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★★★★★

4.7 from 239 reviews

This delicious Lasagna al Pesto recipe offers a fresh twist on traditional lasagna by incorporating a creamy basil pesto béchamel sauce layered with ricotta cheese mixture, mozzarella, and Parmesan. Perfectly cooked noodles are layered and baked until bubbling and golden, providing a rich and flavorful Italian-inspired dish that is great for family dinners or special occasions.

Ingredients

Scale

Bechamel Pesto Sauce

  • 2 Tablespoons unsalted butter
  • 2 Tablespoons flour
  • 1 ½ cups whole milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups basil pesto

Cheese Mixture

  • 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

Lasagna

  • 5 lasagna noodles (approximately 1/3 box)
  • 3 cups shredded mozzarella cheese
  • 6 Tablespoons freshly grated Parmesan cheese

Instructions

  1. Prepare the Noodles: Cook the lasagna noodles in a large pot of boiling water following the package directions until al dente—firm yet tender. Drain the noodles and toss them with a little olive oil to prevent sticking. Set aside.
  2. Make the Pesto Béchamel Sauce: Melt the butter in a medium or large pot over medium heat. Stir in the flour and cook for 30-60 seconds to form a roux. Gradually whisk in the milk, salt, and pepper and simmer, stirring occasionally, until the sauce thickens slightly, about 7-10 minutes. Remove from heat and stir in the basil pesto. Adjust seasoning with salt and pepper to taste.
  3. Prepare Cheese Mixture: In a medium bowl, combine the ricotta cheese, freshly grated Parmesan cheese, egg, dried or fresh basil, garlic powder, salt, and black pepper. Mix well and season to taste.
  4. Preheat Oven: Preheat your oven to 375°F (190°C).
  5. Assemble the Lasagna: Spread ½ cup of the pesto béchamel sauce evenly on the bottom of a 9×9 inch baking dish. Cut the cooked lasagna noodles in half to create shorter strips. Lay three strips across the bottom, slightly overlapping.
  6. Layer Cheese and Sauce: Dollop 1 cup of the ricotta cheese mixture over the noodles and gently spread. Sprinkle 1 cup of shredded mozzarella cheese, then add 2 tablespoons of grated Parmesan cheese. Spoon and spread ½ cup of the pesto béchamel sauce over the cheese layer.
  7. Repeat Layers: Add another layer of noodle strips, followed by the cheese mixture, mozzarella, Parmesan, and pesto sauce. This layer will use up the remaining ricotta mixture.
  8. Top Layer: Lay the final layer of noodles, spread the remaining pesto béchamel sauce, then top with the remaining 1 cup mozzarella cheese and 2 tablespoons grated Parmesan cheese.
  9. Bake: Cover the dish with foil or a lid. Bake for approximately 50 minutes until the edges are bubbling and the cheese is melted. Remove the cover and bake an additional 10-15 minutes until the top is lightly browned. For a darker and crispier top, remove the cover earlier or briefly broil for a few minutes.
  10. Rest and Serve: Remove from the oven and let the lasagna rest for 15 minutes before cutting and serving. This allows the layers to set and makes it easier to serve.

Notes

  • Cutting the noodles in half creates shorter strips, making the layering process easier and resulting in bite-sized pieces.
  • Tossing cooked noodles with olive oil prevents them from sticking together.
  • Using fresh basil in the cheese mixture can enhance the aroma and freshness of the dish.
  • Letting the lasagna rest after baking allows the layers to set properly.
  • Removing the foil too late may prevent the top from browning properly; adjust baking time for preferred crust.

Keywords: lasagna, pesto, Italian, baked pasta, béchamel sauce, vegetarian, ricotta, mozzarella

Find it online: https://tastemadebyclara.com/lasagna-al-pesto-recipe/