Lasagna al Pesto (Pesto Lasagna) is a cheesy homemade Italian lasagna recipe. Made with three cheeses, pasta, and a creamy bechamel basil pesto sauce. A comfort food perfect for cold weather and winter. Vegetarian.
Why You Will Love This Recipe
Pesto lasagna, also known as “lasagna al pesto,” is a delicious Italian dish that combines the flavors of traditional lasagna with the vibrant taste of pesto sauce.
Homemade lasagna is a labor of love.
Pesto lasagna is a flavorful twist on the classic lasagna recipe, and the aromatic basil pesto adds a unique depth of flavor to the dish.
It’s a perfect choice for those who love both Italian pasta and the fresh taste of pesto.
Ingredients:
These are the ingredients you will need to make lasagna al pesto. You can find full quantities, steps, and information in the full recipe card below.
Basil Pesto – I love to make a homemade Genovese basil pesto in a food processor or blender, made with olive oil, fresh basil, Parmesan cheese, lemon juice, garlic, and pine nuts. Store-bought pesto will also work great if preferred.
Lasagna Noodles – any type of lasagna sheets will work. Fresh pasta, dried pasta, or no boil noodles will all be fine.
Ricotta Cheese – the classic lasagna cheese!
Mozzarella Cheese
Parmesan Cheese
Whole Milk – whole milk is best because it is not as thin and watery, which means more flavor and a better sauce consistency
Large Eggs
All Purpose Flour
Butter
Dried Basil
Garlic Powder
Salt
Black Pepper
Why do you put eggs in lasagna?
The egg in the ricotta cheese mixture adds moisture and also helps bind everything together – both in the cheese mixture as well as cheese to noodles.
Make sure you beat the egg well and it will disappear into the cheeses.
What is the correct order to layer lasagna?
There is not really one “real” way to do it, but my layering method is for good reason!
Always put sauce on the bottom so the bottom noodles do not burn and stick to the pan.
Then for layering I do noodle, ricotta mixture, other cheeses, sauce, and repeat.
It is SO difficult to try and spread-out ricotta over a sauce, and the sauce gets moved in an uneven way.
And with the sauce on top of the cheese, it almost seeps in a little.
So, by putting the cheese directly on top of layers of noodles, this makes it easier.
Instruction Overview
There are several steps to making this Lasagna al Pesto, and many of them can be made in advance.
First, you need to make a basil pesto. You can also use a store-bought version, but I prefer homemade because it is SO fast and easy to do.
Next, a béchamel sauce to add the homemade pesto to. Béchamel is a simple, white sauce and the perfect pairing for this lasagna. And is very common in white lasagna recipes. Make this sauce over medium heat.
Using just pesto without a sauce would make the lasagna very dry. And a lot of the best lasagnas out there have a béchamel, even if they also have a tomato sauce! This is a great way to add flavor and moisture.
Then mix the pesto into the bechamel sauce.
Make the cheese mixture by combining the ricotta with the rest of the mixture ingredients. I like to leave some mozzarella and Parmesan separate, but you could mix them all together if you want.
And of course, you need to boil lasagna noodles. Leave them very al dente and not too soft since they will cook a little more when assembled.
All of these pieces can be made in advance and ready to go! Or even assemble the entire thing and chill before baking.
To assemble, follow my preferred method of layering (see above).
Put some sauce on the bottom of the ovenproof dish to prevent the bottom noodles from burning and sticking to the bottom of the baking dish.
Then layer noodle, ricotta, cheeses, sauce, and repeat.
Putting the ricotta straight on the noodles is much easier than spreading it out over sauce!
The top of the lasagna gets the final noodle layer with the remaining pesto sauce and more cheese.
Bake in a hot oven covered in aluminum foil, removing the foil for just a little bit to get a nicely browned top.
Garnish with fresh basil leaves and Parmesan cheese as desired. It is ready for your dinner table!
Do you cover lasagna when you bake it?
Yes, you should, at least for half of the baking time. Without being covered, the moisture evaporates, making the lasagna dryer. This can also lead to a top that is overly crunchy.
Leave the cover on until 30 minutes are left in cooking time and then remove it. This way, the top can still brown.
If it is done cooking but the top is not as dark as you want it, flip your oven to broil and in just a few second you will see your cheese starting to turn a golden brown.
FAQs
How many layers should lasagna have?
Most chefs say lasagna should have at least three layers. Make it as tall as you want, if your baking dish can accommodate, but know it will also increase your cooking time.
What is the correct order to layer lasagna?
Always put sauce on the bottom so the bottom noodles do not burn and stick to the pan.
Then for layering do noodle, ricotta mixture, other cheeses, sauce, and repeat.
Cheese directly on top of noodles makes it easier to spread without it sliding around on a sauce.
Why do you put eggs in lasagna?
The egg in the ricotta cheese mixture adds moisture and also helps bind everything together – both in the cheese mixture as well as cheese to noodles.
Do you cover lasagna when you bake it?
Yes, you should, at least for half of the baking time. Without being covered, the moisture evaporates, making the lasagna dryer. This can also lead to a top that is overly crunchy.
More Recipe Suggestions:
Spicy Pesto, Asparagus, and Ricotta Pasta with Crispy Prosciutto
Pappardelle al Limone (Creamy Lemon Pasta)
Original Recipe By: Three Olives Branch
Lasagna al Pesto
Equipment
- 9 x 9 Baking dish (Staub) optional
- 8 x 8 Baking Pan optional
- Baking Dish 9 x 13 Casserole optional
Ingredients
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
Prepare the Noodles:
- Cook the noodles in a large pot of water as per package direction. When al dente (still firm but not crunchy and not too soft), drain and toss with a little olive oil to help prevent sticking. Set aside.
- 5 lasagna noodles
Make the Pesto Béchamel Sauce:
- Make your basil pesto, if not done already. (see additional recipe below)
- In a medium or large pot (same pot of the noodles is great), melt the butter over medium heat. When melted, add the flour and stir to combine. Cook 30-60 seconds.
- 2 Tablespoons unsalted butter,2 Tablespoons flour
- Whisk in the milk, salt, and black pepper. Cook on a simmer, stirring occasionally, until the sauce slightly thickens, approximately 7-10 minutes.
- 1 ½ cups whole milk, ¼ teaspoon salt, ¼ teaspoon black pepper
- Remove the sauce from the heat. Add the pesto and stir to combine. Season to taste with salt and black pepper.
- 1 ½ cups basil pesto
Prepare Cheese Mixture:
- In a medium bowl, combine all of the cheese mixture ingredients. Season to taste with salt, basil, and pepper.
- 15 ounces ricotta cheese, ⅓ cup freshly grated Parmesan cheese,1 large egg, ½ Tablespoon dried basil, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
Assembly:
- When ready to cook, preheat oven to 375°F.
- Spread ½ cup of the pesto sauce across the bottom of a 9 by 9 baking dish.
- Cut the lasagna noodles in half to turn each one into shorter strips. Lay three strips across the bottom of the dish, slightly overlapping.
- Dollop 1 cup of the cheese mixture over the noodles and gently spread across the noodles.
- Sprinkle 1 cup of shredded mozzarella on top of the cheese mixture, followed by 2 Tablespoons of Parmesan.
- 3 cups shredded mozzarella cheese,6 Tablespoons freshly grated Parmesan cheese
- Scoop and gently spread ½ cup of the pesto sauce across the cheeses.
- Repeat another layer of noodles, cheese mixture, mozzarella, Parmesan, and pesto sauce. You should be out of the ricotta cheese mixture at this time.
- Prepare the top layer by laying out the third layer of noodles. Top with the remaining pesto sauce.
- Sprinkle with the remaining 1 cup of mozzarella and 2 Tablespoons of Parmesan.
- Cover with tin foil or a lid and bake for approximately 50 minutes. The edges of the dish should be bubbling and the top cheese melted. Remove the lid/foil and finish baking 10-15 minutes or until the top is lightly browned. (Want a darker top? Remove the cover earlier or turn on the broiler for a few minutes).
- Remove from oven and let sit 15 minutes before cutting and serving.
Notes:
- Use any sized baking dish, but something smaller like an 8×8 or 9×9 square dish is best to get the tall layers.
- This recipe is decently cheesy! If you want to go light on the cheese, cut cheese portions in half.
- Some people also find that this works better for them in a 9×13 dish instead of 9×9 to fit everything. My 9×9 dish is deep and works well. If you use a 9×13 dish, you will need more noodles (likely 9).
Notes
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- 2 cups fresh basil
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- 1 cup fresh parsley (or kale)
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- 1 lemon juiced
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- 3 cloves garlic peeled and roughly chopped
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- 1 teaspoon salt
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- 1/4 teaspoon red pepper flakes
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- 1/2 cup pine nuts toasted
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- 1/3 cup extra virgin olive oil
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- 1/2 cup freshly grated Parmesan cheese
Instructions:
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- Toast pine nuts in a saute pan over medium low heat until they start to turn a light brown. Stir occasionally for even toasting.
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- Meanwhile, add all other ingredients to food processor.
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- When nuts are toasted, add nuts to food processor. Turn on and blend until all ingredients are incorporated, approximately 20 seconds.
