Name: Lasagna al Pesto Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 Tablespoons unsalted butter; 2 Tablespoons flour; 1 ½ cups whole milk; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 ½ cups basil pesto; 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; 5 lasagna noodles (approximately 1/3 box); 3 cups shredded mozzarella cheese; 6 Tablespoons freshly grated Parmesan cheese

Jump to Recipe· 4.1 from 83 reviews

If you are looking to whip up something extraordinary that combines the comforting layers of traditional Italian lasagna with the vibrant, fresh flavors of basil pesto, then you have to try this incredible Lasagna al Pesto Recipe. It is a delightful twist on the classic favorite, offering a luscious, creamy pesto béchamel sauce paired with rich ricotta, mozzarella, and Parmesan cheeses layered between perfectly cooked noodles. Every bite bursts with aromatic herb goodness, all while boasting a lovely balance of texture and color that makes this dish both a feast for the eyes and the palate.

Ingredients You'll Need

A square white baking dish contains a baked dish with two visible layers: a green pesto layer spread evenly underneath and topped with melted mozzarella cheese that is golden brown with bubbly spots and some toasted edges. Fresh green basil leaves are scattered over the top, adding a bright contrast. The dish sits on a white marbled surface with fresh basil leaves and small red cherry tomatoes placed decoratively around it. Photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of simple but essential ingredients is all it takes to create a stunning Lasagna al Pesto Recipe. Each one plays a crucial role: the butter and flour form a silky béchamel base, pesto introduces a signature punch of basil, and the cheeses provide the perfect harmony of creamy and melty textures.

Unsalted butter (2 Tablespoons): Melts smoothly to help create a velvety béchamel sauce that’s the dish’s luscious foundation.

Flour (2 Tablespoons): Acts as the thickening agent for the béchamel sauce, giving it just the right creamy consistency.
Whole milk (1 ½ cups): Adds richness and smoothness, melding all components into a decadent sauce.
Salt (¼ teaspoon for sauce, plus ½ teaspoon for cheese mixture): Elevates every flavor in the layers without overpowering the pesto.

Black pepper (¼ teaspoon for sauce, plus ½ teaspoon for cheese mixture): Adds a subtle touch of warmth and depth to the overall taste.
Basil pesto (1 ½ cups): The star ingredient that imbues the dish with fresh herbaceous notes and a vibrant green hue.
Ricotta cheese (15 ounces): Brings a creamy texture and mild flavor that complements the pesto beautifully.

Freshly grated Parmesan cheese (⅓ cup plus 6 Tablespoons more for topping): Provides a nutty, savory punch that enhances each cheesy layer.
Large egg (1): Helps bind the ricotta cheese mixture for perfect layering.
Dried basil or fresh basil (½ Tablespoon dried or 2 Tablespoons fresh, chopped): Boosts the pesto flavor and adds a lovely herbal aroma.

Garlic powder (½ teaspoon): Infuses a gentle savory undertone without overpowering the dish.
Lasagna noodles (5 noodles): Cooked al dente and cut in half to fit perfectly in the baking dish and provide structure.
Shredded mozzarella cheese (3 cups): Delivers that irresistible gooey, stretchy cheese experience everyone loves in lasagna.

How to Make Lasagna al Pesto Recipe

Step 1: Prepare the Noodles

Start by cooking the lasagna noodles according to the package directions. The goal is to reach that perfect al dente texture—you want the noodles firm enough to hold their shape but not crunchy. Once drained, toss them with a little olive oil to keep them from sticking together. This simple step will ensure smooth layering later on.

Step 2: Make the Pesto Béchamel Sauce

If you haven’t made your basil pesto yet, now’s the time. Then, melt butter in a pot over medium heat and whisk in the flour. Let this cook for 30 to 60 seconds to remove the raw flour taste. Gradually whisk in the milk, salt, and black pepper, then simmer for 7 to 10 minutes until the sauce thickens slightly. Remove from heat and stir in the pesto, tasting and adjusting seasoning as needed. This sauce is the luscious, herby heart of your Lasagna al Pesto Recipe.

Step 3: Prepare the Cheese Mixture

In a bowl, combine ricotta cheese, Parmesan, egg, dried or fresh basil, garlic powder, salt, and pepper. This creamy, flavorful mixture will layer beautifully between the noodles and meld perfectly with the béchamel pesto sauce, creating a symphony of textures and flavors.

Step 4: Assemble and Bake

Preheat your oven to 375°F. Lightly spread half a cup of the pesto sauce on the bottom of a 9x9 baking dish. Cut your lasagna noodles in half to fit the dish, then arrange three strips across the base, overlapping slightly. Spread one cup of the ricotta mixture on top, smooth it out gently, then sprinkle one cup of shredded mozzarella followed by two tablespoons of Parmesan cheese. Dollop half a cup more of pesto sauce over the cheeses. Repeat this layering—noodles, cheese mixture, mozzarella, Parmesan, and pesto—until you’ve used all the ricotta mixture. Finish with a final layer of noodles topped with the remaining pesto sauce and cheeses. Cover with foil and bake for 50 minutes. Remove the foil for the last 10 to 15 minutes to brown the top. Let it rest for 15 minutes before slicing to allow the layers to set.

How to Serve Lasagna al Pesto Recipe

A white dish filled with a tall, multi-layered lasagna showing about five visible layers of creamy pesto sauce, white cheese, and pasta sheets. The top layer is golden with melted cheese and browned spots, sprinkled with thin green basil strips. The layers have a smooth texture with some cheese stretching as a slice is lifted by a black spatula, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and flavor, sprinkle some fresh basil leaves or a handful of toasted pine nuts on top before serving. A light drizzle of extra virgin olive oil can also add a beautiful shine and enhance the herbal notes of the pesto.

Side Dishes

Pair your Lasagna al Pesto Recipe with a simple green salad dressed in lemon vinaigrette to cut through the creaminess. Crusty garlic bread or a roasted vegetable medley also complements this dish perfectly, adding freshness and crunch for a well-rounded meal.

Creative Ways to Present

For a fun twist, serve this lasagna in individual ramekins for a charming, personalized touch. You can also garnish each portion with a dollop of ricotta or a spoonful of extra pesto for an extra burst of flavor that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Lasagna al Pesto Recipe can be stored in an airtight container in the refrigerator for up to three days. Keep the layers intact as much as possible to preserve the texture and flavors.

Freezing

This lasagna freezes beautifully. Wrap the cooled, unbaked assembled dish tightly with plastic wrap and aluminum foil, then freeze for up to three months. When ready, bake from frozen—just add extra time to the baking process to ensure the center is heated through.

Reheating

Reheat portions in the microwave or oven until piping hot. Cover with foil in the oven to prevent the cheese from drying out. A gentle reheating helps keep the lasagna creamy and the cheese perfectly melty, just like the first time you baked it.

FAQs

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

Absolutely! Store-bought pesto works well and saves time, but homemade pesto can make the dish extra vibrant and fresh. Either way, you’ll get that signature basil flavor you’re craving.

What type of cheese is best for layering?

Mozzarella is perfect for that gooey, melty texture, while ricotta adds creaminess, and Parmesan contributes a sharp, nutty flavor. Together they create the perfect cheesy trio.

Can I make this recipe vegetarian?

This recipe is naturally vegetarian since it doesn’t contain meat. Just be sure your pesto and cheeses are free from animal rennet if you want to keep it strictly vegetarian.

How many layers of noodles should I aim for?

Three layers are ideal in this recipe for a perfect balance between noodles, cheese, and sauce without becoming too heavy or uneven.

Can I prepare this recipe in advance?

Yes! You can assemble the lasagna a day in advance and refrigerate it covered until you’re ready to bake. This makes hosting easier and allows flavors to meld beautifully.

Final Thoughts

This Lasagna al Pesto Recipe has quickly become one of my all-time favorites because it takes a classic comfort food to exciting new heights. The creamy pesto béchamel, rich cheeses, and tender noodles come together in a harmonious celebration of flavors. I really encourage you to give this recipe a try—you might just find it turning into a new family favorite that everyone asks you to make again and again!

Lasagna al Pesto Recipe

Ingredients You'll Need