Lasagna al Pesto Recipe
Imagine layers of silky pasta, luscious béchamel, creamy ricotta, and the vibrant punch of basil all melding together in one glorious pan—this is Lasagna al Pesto at its finest. This Italian-inspired dish showcases a gorgeous green twist on the classic lasagna, perfect for cozy family dinners or casual entertaining with friends. Whether you use your own homemade pesto or a good-quality store-bought version, each slice sings with nutty, herby flavor. If you’re craving a show-stopping vegetarian main that truly wows, Lasagna al Pesto delivers in every bite.
Ingredients You’ll Need
Gather just a handful of simple, bold ingredients to create a lasagna where every layer tells its own story. Each component brings something special, from creamy richness to sharp, herby notes, making Lasagna al Pesto such a vibrant and satisfying dish.
- Lasagna noodles: Classic wide noodles provide sturdy structure and soak up all that saucy goodness; cook until just tender.
- Ricotta cheese: Adds a fluffy, creamy element that complements the savory pesto and cheese layers beautifully.
- Egg: Ensures the ricotta layer is set and holds together nicely when sliced.
- Salt: Brings out all the natural flavors in your cheeses and fillings.
- Black pepper: A small pinch sharpens the ricotta layer and adds balance.
- Mozzarella cheese: Melts into gooey perfection, helping to bind the layers and giving that irresistible cheese pull.
- Parmesan cheese: Packs a punch of salty, nutty flavor and adds lovely golden color on top.
- Basil pesto: The unmistakable star—choose high-quality or homemade for peppery, aromatic lift in every mouthful.
- Béchamel sauce: Creamy white sauce smooths out the punchy pesto and provides velvety texture throughout.
- Fresh basil (optional): A bright, herbal finish for garnish, making each plate pop visually and taste even fresher.
- Olive oil: Just a dab for greasing the dish, ensuring your lasagna releases in neat, photogenic slices.
How to Make Lasagna al Pesto
Step 1: Prepare Your Baking Dish
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a drizzle of olive oil. This little step helps prevent sticking and makes cleanup a breeze, plus it gives your lasagna a golden, slightly crisp edge that’s totally irresistible.
Step 2: Make the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, egg, salt, and black pepper. Stir everything together until it’s creamy and smooth—this mixture becomes the backbone for those lush, cheesy layers that make Lasagna al Pesto so decadent.
Step 3: Layering Time!
Start by spreading a thin layer of béchamel sauce on the bottom of your prepared dish. Add 3 lasagna noodles (overlapping slightly as needed), spread one-third of the ricotta mixture over them, then spoon over 1/2 cup pesto. Drizzle with another splash of béchamel before scattering mozzarella and Parmesan right on top. Repeat this twice more, building three gorgeous layers in total.
Step 4: The Final Flourish
Finish with a last layer of noodles, then top with the rest of your béchamel, the remainder of the pesto, and all remaining cheeses. This crowning layer gets beautifully bubbly in the oven and browns just at the edges—a true sight for the senses.
Step 5: Bake to Golden Perfection
Cover the baking dish tightly with foil and bake for 25 minutes, allowing everything to melt together. Remove the foil and bake another 10 to 15 minutes, until the top is golden and the sides are bubbling with cheesy goodness. Let the lasagna rest for a full 10 minutes before slicing—this helps it set so each piece lifts out prettily.
How to Serve Lasagna al Pesto
Garnishes
Just before serving, sprinkle a flurry of freshly chopped basil across the bubbly top, or lay on a few whole leaves for a dramatic splash of green. A final dusting of extra Parmesan never hurts either, adding even more Italian flavor to your Lasagna al Pesto.
Side Dishes
Pair this vibrant lasagna with a simple lemony arugula salad or roasted cherry tomatoes tossed in olive oil. Some warm, crusty bread is perfect for mopping up extra sauce. The light sides balance the richness of Lasagna al Pesto and lets the flavors truly shine.
Creative Ways to Present
Try serving individual slices stacked with a swoosh of extra pesto on the plate, or cut the lasagna into small squares as cocktail-worthy appetizers. For a modern twist, bake in individual ramekins—everyone gets a personal serving of Lasagna al Pesto, which always feels special.
Make Ahead and Storage
Storing Leftovers
After cooling to room temperature, cover leftover lasagna tightly and refrigerate for up to three days. The flavors deepen overnight, making Lasagna al Pesto a delicious next-day treat for lunches or a speedy weeknight dinner.
Freezing
To freeze, wrap the cooled, baked lasagna well in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before reheating, and you’ll have Lasagna al Pesto on-hand for busy nights or whenever a craving strikes.
Reheating
Warm slices covered loosely with foil in a 350°F oven for about 20–25 minutes, or until heated through. You can also microwave smaller portions for speed, but the oven keeps that cheesy top nice and melty without drying out the pasta.
FAQs
Can I make Lasagna al Pesto ahead of time?
Absolutely! You can assemble Lasagna al Pesto a full day in advance, wrap it up, and refrigerate until baking. Just add an extra 5–10 minutes to the baking time if starting from cold.
Does store-bought pesto work, or should I make my own?
Both options are great. A quality store-bought pesto saves time and is delicious, but homemade pesto gives you total control over freshness and flavor, especially if you have lots of basil on hand.
Can I make this lasagna gluten free?
Yes, simply swap in gluten-free lasagna noodles and double-check your béchamel and pesto ingredients to ensure they’re gluten free as well. The result will be just as comforting and flavorful.
Is Lasagna al Pesto suitable for vegetarians?
Definitely! Just make sure your Parmesan is vegetarian-friendly and your pesto is made without any animal rennet. This dish is a festive, satisfying vegetarian main course.
What other cheeses can I use in this recipe?
Feel free to experiment—try fontina for extra meltiness, or a touch of asiago for sharper flavor. Just keep mozzarella as your base for that signature gooey layer that makes Lasagna al Pesto truly irresistible.
Final Thoughts
If you love the fresh, herbaceous flavors of basil and crave something a little out-of-the-ordinary, this creamy, colorful Lasagna al Pesto needs to be on your table. I hope you give it a try and discover just how special this Italian classic with a twist can be!
Print
Lasagna al Pesto Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, creamy goodness of Lasagna al Pesto, a delightful twist on the classic Italian favorite. Layers of lasagna noodles, ricotta cheese, basil pesto, and a decadent béchamel sauce come together in this satisfying dish, perfect for a cozy family dinner or entertaining guests.
Ingredients
Main Ingredients:
- 9 lasagna noodles, cooked and drained
- 2 cups ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups basil pesto (store-bought or homemade)
- 2 cups béchamel sauce (white sauce)
- fresh basil for garnish (optional)
- olive oil for greasing
Instructions
- Preheat and Grease: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
- Mix Ricotta Mixture: In a bowl, combine ricotta cheese, egg, salt, and black pepper until smooth.
- Layer Ingredients: Spread a layer of béchamel sauce in the dish, then layer noodles, ricotta mixture, pesto, béchamel sauce, and cheeses. Repeat layers, ending with cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10–15 minutes until golden. Let rest before serving. Garnish with fresh basil if desired.
Notes
- For a vegetarian version, ensure the pesto is made without Parmesan containing animal rennet.
- Béchamel sauce balances the pesto flavor—important for the dish’s creaminess.
- You can prepare the lasagna a day ahead and refrigerate before baking for convenience.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 3g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
