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Lasagna al Pesto

Lasagna al Pesto

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.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time: 15 minutes
Total Time 1 hour 45 minutes
Course Main Course, pasta
Cuisine Italian
Servings 6 Servings
Calories 756 kcal

Equipment

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

Basil Pesto Recipe:
    • 2 cups fresh basil
    • 1 cup fresh parsley (or kale)
    • 1 lemon juiced
    • 3 cloves garlic peeled and roughly chopped
    • 1 teaspoon salt
    • 1/4 teaspoon red pepper flakes
    • 1/2 cup pine nuts toasted
    • 1/3 cup extra virgin olive oil
    • 1/2 cup freshly grated Parmesan cheese

Instructions:

    • Toast pine nuts in a saute pan over medium low heat until they start to turn a light brown. Stir occasionally for even toasting.
    • Meanwhile, add all other ingredients to food processor.
    • When nuts are toasted, add nuts to food processor. Turn on and blend until all ingredients are incorporated, approximately 20 seconds.

Nutrition

Calories: 756kcalCarbohydrates: 32gProtein: 33gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 143mgSodium: 1503mgPotassium: 310mgFiber: 2gSugar: 6gVitamin A: 2299IUVitamin C: 0.01mgCalcium: 718mgIron: 2mg
Keyword #northeastnosh #lasagna #pesto #rusticitalian #food #foodie #pestolasagna #vegetarianlasagna #vegetarian
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