Lasagna al Pesto is a fresh twist on the classic Italian favorite, blending tender pasta layers with creamy cheese and vibrant basil pesto. Instead of the usual tomato sauce, this dish shines with the bright, herby flavors of pesto and the gooey comfort of melted mozzarella and ricotta. It’s a great way to enjoy the rich taste of pesto in a heartwarming, layered meal.
I love making this lasagna when I want something a little different but still comforting. The pesto gives it a lovely green color and a punch of flavor that feels fresh yet satisfying. Sometimes I add a handful of spinach or sun-dried tomatoes for extra texture and a little twist. It’s one of those recipes where each bite feels a bit like a fresh garden alongside cheesy goodness.
When I serve Lasagna al Pesto, I usually pair it with a simple side salad and some crusty bread for dipping any leftover sauce. It’s always a hit with friends because it’s familiar yet unexpected. You can make it ahead of time and bake it when guests arrive, which is a huge plus for busy days or relaxed dinners. This one always brings smiles to the table and leaves everyone asking for seconds!
Key Ingredients & Substitutions
Basil Pesto: This is the star of the dish! Fresh basil pesto gives a bright, herby flavor. If you can’t find basil pesto, try arugula pesto or spinach pesto for a different green twist.
Ricotta Cheese: Ricotta adds creaminess and mild flavor. For a lighter option, you can substitute part of the ricotta with cottage cheese or use a vegan ricotta alternative.
Lasagna Noodles: No-boil noodles save time and soak up sauce nicely, but traditional boiled noodles work well too. Just cook al dente so they hold up during baking.
Béchamel Sauce: The creamy base keeps the layers moist and rich. You can swap this for a simple cream sauce, or for dairy-free versions, use a cashew cream or plant-based béchamel.
How Do You Layer Lasagna Layers for Best Texture and Flavor?
Layering is key to a well-balanced lasagna. Here’s how to get it right:
- Start with a thin sauce layer to keep noodles from drying out.
- Place noodles flat without overlapping to avoid clumps.
- Spread the ricotta mixture evenly for creamy pockets in every bite.
- Add pesto generously but avoid overloading to keep layers distinct.
- Finish with cheese on top for a golden, bubbly crust.
- Let the lasagna rest after baking so layers set and slicing is clean.
Following these steps helps the flavors blend but keeps the texture nice and the slice neat. I often add a light drizzle of olive oil before serving for an extra touch of richness.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it’s perfect for layers without spilling over.
- Large pot – for boiling noodles or preparing the béchamel sauce; big enough to cook pasta evenly.
- Mixing bowls – to combine ricotta, egg, and cheese mixture; easy to stir and keep ingredients separate before layering.
- Whisk or spoon – for mixing the ricotta mixture, ensuring everything stays smooth and combined.
- Aluminum foil – to cover the lasagna during the first part of baking to keep it moist.
Flavor Variations & Add-Ins
- Add grilled chicken or turkey slices between layers for extra protein and heartiness.
- Mix in sautéed mushrooms, spinach, or sun-dried tomatoes to enhance flavor and texture.
- Use different cheeses like fontina or provolone for a richer, more melting cheese experience.
- Add a pinch of red pepper flakes or garlic to the pesto for a spicy kick or more depth.
Lasagna al Pesto
Ingredients You’ll Need:
For the Layers:
- 9 lasagna noodles (ready to bake or boiled according to package instructions)
- 1½ cups basil pesto (store-bought or homemade)
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 2 cups béchamel sauce (white sauce) or substitute with cream sauce
- Olive oil (optional, for greasing and drizzling)
For Garnish:
- Fresh basil leaves
How Much Time Will You Need?
Preparing and assembling the lasagna typically takes about 20-30 minutes, plus around 35-40 minutes baking time. After baking, allow it to rest for 10 minutes before serving. Overall, plan for about 1 hour from start to table.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or non-stick spray so your lasagna won’t stick.
2. Mix the Ricotta Filling:
In a bowl, stir together the ricotta cheese, egg, and half of the Parmesan cheese. Mix until smooth and well combined. Set this aside for layering.
3. Cook the Noodles (If Needed):
If you are using dried noodles, cook them according to the package instructions until al dente, then drain and lay them out flat to avoid sticking. If using no-boil noodles, you can skip this step.
4. Assemble the Lasagna Layers:
Start by spreading a thin layer of béchamel sauce evenly on the bottom of the baking dish. Place 3 noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Add dollops of half the basil pesto, spreading it gently. Sprinkle one-third of the shredded mozzarella on top.
Repeat: add noodles, remaining ricotta mixture, the rest of the basil pesto, and another third of mozzarella.
Finish with the last three noodles, cover with the remaining béchamel sauce, and top with the remaining mozzarella and Parmesan cheese.
5. Bake and Rest:
Place the lasagna uncovered in your preheated oven and bake for 35-40 minutes, until the top is golden brown and bubbly. Remove from the oven and let it rest for 10 minutes so that the layers firm up and it’s easier to cut.
6. Serve and Garnish:
Slice the lasagna and serve warm. Garnish with fresh basil leaves on top for a bright, fresh touch. Drizzle a little extra pesto on top if you like a stronger basil flavor.
Can I Use Store-Bought Pesto Instead of Homemade?
Absolutely! Store-bought pesto works great and saves time. Just choose a good-quality pesto for the best flavor. You can also adjust the amount to taste.
Can I Prepare Lasagna al Pesto Ahead of Time?
Yes! You can assemble the lasagna up to a day ahead and refrigerate it covered. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Substitute Ricotta Cheese?
If you don’t have ricotta, cottage cheese is a good substitute. For a smoother texture, blend the cottage cheese before layering. You can also try vegan ricotta alternatives if needed.