Lasagna al Pesto Recipe

If you’re ready to fall head-over-heels for a fresh twist on a beloved Italian classic, the Lasagna al Pesto Recipe is about to become your new obsession. Imagine delicate noodles nestled between luscious layers of creamy ricotta, a fragrant basil-pesto béchamel, and gooey, melty mozzarella—all brought together with savory Parmesan. Every bite sings with herbal brightness and decadent comfort, making this recipe perfect for gatherings, cozy weeknights, or simply treating yourself to something extraordinary. Whether you’re a lasagna aficionado or brand new to homemade Italian bakes, this rich and vibrant dish is destined to win a permanent spot in your dinner rotation.

Ingredients You’ll Need

Making the Lasagna al Pesto Recipe is all about celebrating simple, quality ingredients. Each one plays a key role: pesto brings the garden-fresh zing, three dreamy cheeses add richness and texture, and a light béchamel ties everything together beautifully.

• Unsalted butter (2 tablespoons): Creates the base for the béchamel, adding subtle richness without overpowering the pesto.
• Flour (2 tablespoons): Thickens the sauce to create those irresistibly creamy layers.
• Whole milk (1 ½ cups): Achieves a smooth, velvety sauce; use whole milk for maximum flavor.
• Salt (¼ teaspoon + ½ teaspoon): A must for bringing out the best in the cheeses and pesto.
• Black pepper (¼ teaspoon + ½ teaspoon): Adds a hint of warmth and a gentle kick to both béchamel and filling.
• Basil pesto (1 ½ cups): Use homemade if possible for unbeatable flavor, or choose your favorite high-quality jarred pesto for convenience.
• Ricotta cheese (15 ounces): Provides the classic creamy, comforting base of every great lasagna.
• Freshly grated Parmesan cheese (⅓ cup + 6 tablespoons): Brings a nutty, savory punch to both the filling and topping.
• Large egg (1): Helps bind the cheese mixture, resulting in perfect, sliceable layers.
• Dried basil (½ tablespoon) or fresh, chopped basil (2 tablespoons): Adds a sweet, aromatic lift; opt for fresh if you have it on hand.
• Garlic powder (½ teaspoon): Infuses the filling with subtle garlicky flavor without overpowering the pesto.
• Lasagna noodles (5, about ⅓ box): Classic or oven-ready both work—cook until al dente for the perfect bite.
• Shredded mozzarella cheese (3 cups): Provides melty, stretchy cheese pulls and unbeatable comfort.

How to Make Lasagna al Pesto Recipe

Step 1: Prepare the Noodles

Bring a large pot of salted water to a boil and cook your lasagna noodles according to package directions until they’re al dente—firm but yielding. Once drained, toss them gently with a splash of olive oil to keep them from sticking together as you set up the rest of the Lasagna al Pesto Recipe.

Step 2: Make the Pesto Béchamel Sauce

First, make or grab your basil pesto. If you love a bright, punchy flavor, homemade is fantastic and easier than you think! In the same pot (who doesn’t love fewer dishes?), melt your butter over medium heat. Sprinkle in the flour and stir for about a minute, just until lightly golden and nutty. Whisk in your milk, salt, and pepper. Let it gently bubble and thicken, stirring now and then, for about 7 to 10 minutes. Remove from the heat, stir in your pesto, and season to taste—you want a creamy, aromatic sauce with a gorgeous green hue.

Step 3: Prepare the Cheese Mixture

In a medium bowl, combine ricotta, the egg, ⅓ cup Parmesan, basil, garlic powder, salt, and black pepper. Stir until creamy and well-mixed. This will be your dreamy, cloud-like ricotta layer—taste it and adjust the seasoning if needed.

Step 4: Assemble the Lasagna al Pesto Recipe

Preheat your oven to 375°F. Pour about ½ cup of the pesto sauce along the bottom of a 9×9 baking dish to prevent sticking. Slice your noodles in half to fit the dish neatly. Lay out three strips of noodle, slightly overlapping, then gently spread 1 cup of your ricotta filling over them. Sprinkle on 1 cup of shredded mozzarella, followed by 2 tablespoons of Parmesan. Gently spread ½ cup of pesto sauce over the cheeses. Repeat this layering once more—noodles, ricotta, mozzarella, Parmesan, pesto. For the final layer, lay down the last noodles, top with remaining pesto sauce, a shower of mozzarella, and a final sprinkle of Parmesan. Each layer adds its own flavor fireworks!

Step 5: Bake and Rest

Cover the dish tightly with foil or a lid and bake for about 50 minutes, until the sides are bubbling and your kitchen smells amazing. Uncover and continue baking for 10-15 minutes, or until the cheese is golden and lightly crisped on top. Let your lasagna rest for 15 minutes after coming out of the oven—this helps the layers set and makes for cleaner, more satisfying slices.

How to Serve Lasagna al Pesto Recipe

Garnishes

Before serving, a few simple touches make the Lasagna al Pesto Recipe extra special. Sprinkle over a handful of freshly chopped basil or a dusting of grated Parmesan right before plating. If you love a little extra shine, finish with a quick drizzle of good olive oil or a scatter of toasted pine nuts for crunch.

Side Dishes

This lasagna pairs beautifully with a crisp green salad dressed in lemony vinaigrette, or a side of roasted cherry tomatoes for a pop of color. Crusty garlic bread is always a hit, soaking up any melty cheese and sauce left on your plate.

Creative Ways to Present

For an elegant dinner party twist, serve the Lasagna al Pesto Recipe in individual ramekins. Feeling rustic? Layer it in a cast-iron skillet for a table-ready statement. You can also serve it atop a bed of sautéed spinach or arugula, letting the greens play off that vibrant pesto flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Lasagna al Pesto Recipe keeps beautifully! Once cooled, slice and store pieces in an airtight container in the fridge for up to four days. The flavors even meld and deepen overnight, making for marvelous next-day lunches.

Freezing

Looking to plan ahead? You can freeze the baked (and cooled) lasagna snugly wrapped in foil or in freezer-safe containers. For best results, freeze individual portions; they reheat quickly and make handy meals.

Reheating

To reheat, cover your lasagna with foil and bake in a 350°F oven until warmed through—about 20 to 30 minutes if reheating a whole pan or 10 minutes for single servings. If microwaving, cover and heat in 1-minute increments. Add a splash of milk to keep the cheese moist and creamy.

FAQs

Can I use store-bought pesto for the Lasagna al Pesto Recipe?

Absolutely! While homemade pesto delivers unbeatable freshness and flavor, a good-quality store-bought version is a fantastic shortcut and makes this recipe weeknight-friendly. Look for one made with real pine nuts and extra-virgin olive oil if possible.

Is it possible to make this lasagna gluten-free?

Definitely! Just swap in your favorite gluten-free lasagna noodles, and use a gluten-free flour blend for the béchamel sauce. The rest of the ingredients are naturally gluten-free, so you won’t miss a thing.

Can I assemble Lasagna al Pesto Recipe in advance?

Yes, you can assemble the entire lasagna up to a day ahead. Cover and refrigerate, then bake as directed, adding an extra 10-15 minutes to the cook time if it’s going straight from the fridge to the oven.

What’s the best way to slice neat portions?

Letting the lasagna rest for 15 minutes after baking is key. Use a sharp knife and wipe it clean between cuts. A small offset spatula helps lift out beautiful, intact squares.

Can I add vegetables or proteins to this lasagna?

Go for it! Sautéed spinach, zucchini ribbons, or thinly sliced mushrooms fold in seamlessly. Rotisserie chicken or cooked Italian sausage also make tasty, hearty additions—just layer them in along with the cheese filling.

Final Thoughts

Once you’ve tried your hand at this Lasagna al Pesto Recipe, you might just find yourself craving it every week! It’s a dish that’s easy to love and even more fun to share, bringing comfort, color, and a burst of fresh flavor to the table every time. Grab your ingredients and treat yourself to a slice (or two) of something truly special—you’ll be glad you did.

Print