Description
Lasagna al Pesto is a delightful twist on classic lasagna, featuring layers of basil pesto béchamel sauce, a rich ricotta cheese mixture, and shredded mozzarella baked to golden perfection. This recipe combines creamy, cheesy textures and vibrant pesto flavors, making it a comforting and flavorful Italian-inspired dish perfect for a family dinner or special occasion.
Ingredients
Sauce 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
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
Assembly Ingredients
- 5 lasagna noodles (approximately 1/3 box)
- 3 cups shredded mozzarella cheese
- 6 Tablespoons freshly grated Parmesan cheese
Instructions
- Prepare the Noodles: Cook the lasagna noodles in a large pot of boiling water according to package directions until al dente—firm but not crunchy or too soft. Drain the noodles and toss with a little olive oil to prevent sticking. Set aside.
- Make the Pesto Béchamel Sauce: If you have not made basil pesto beforehand, prepare it now. In the same pot used for the noodles, melt the unsalted butter over medium heat. Add the flour and stir well, cooking for 30 to 60 seconds to form a roux.
- Thicken the Sauce: Slowly whisk in the whole milk, salt, and black pepper, stirring continuously. Let the sauce simmer gently for 7 to 10 minutes, stirring occasionally until it slightly thickens.
- Add the Pesto: Remove the béchamel sauce from heat and stir in the basil pesto until fully combined. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, freshly grated Parmesan, egg, dried basil, garlic powder, salt, and black pepper. Mix well and season to taste.
- Preheat Oven: Preheat your oven to 375°F (190°C) in preparation for baking the assembled lasagna.
- Assemble the Lasagna - First Layer: Spread ½ cup of the pesto béchamel sauce evenly on the bottom of a 9x9 inch baking dish. Cut the lasagna noodles in half into shorter strips and lay three strips across the bottom of the dish, slightly overlapping.
- Add Cheese and Cheese Sauce: Dollop 1 cup of the cheese mixture over the noodles and gently spread it out evenly. Sprinkle 1 cup of shredded mozzarella cheese on top, followed by 2 tablespoons of freshly grated Parmesan cheese.
- Add More Sauce: Gently spread ½ cup of the pesto béchamel sauce across the cheeses.
- Repeat Layers: Create the second layer the same way with noodles, cheese mixture, mozzarella, Parmesan, and pesto béchamel sauce. This should use up the ricotta cheese mixture.
- Top Layer: Lay the remaining noodles as the top layer. Spread the rest of the pesto béchamel sauce over the noodles.
- Final Cheese Topping: Sprinkle the remaining 1 cup of shredded mozzarella and 2 tablespoons Parmesan cheese evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil or a lid. Bake for about 50 minutes until the edges are bubbling and cheese is melted.
- Brown the Top: Remove the cover and continue baking for an additional 10 to 15 minutes until the top is lightly browned. For a darker crust, remove the cover earlier or briefly broil for a few minutes.
- Rest and Serve: Take the lasagna out of the oven and let it sit for 15 minutes before slicing. This resting time helps the layers set and makes serving easier.
Notes
- Using fresh basil for the pesto yields the best flavor, but good quality store-bought pesto works well too.
- To prevent noodles from sticking together, toss them with olive oil after draining.
- Be careful not to overcook noodles; al dente texture maintains the perfect bite after baking.
- The resting time after baking is essential for neat slicing and helps the lasagna hold its shape.
- If you want a crispy top, remove the foil 10 minutes before baking is complete or broil briefly but watch carefully to avoid burning.
