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
Scale
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
