Lasagna al Pesto is a fresh twist on classic lasagna, layering tender pasta sheets with creamy ricotta, rich pesto sauce, and melty mozzarella. The bright green basil pesto brings a burst of flavor that feels lighter and more vibrant than your usual tomato-centered lasagna. It’s a great way to enjoy the comforting, cheesy goodness of lasagna with a touch of Italian garden freshness.
I love making this when I want something cozy but a little different. The pesto makes the whole dish pop with a herby, garlicky kick that always surprises people in a good way. One of my favorite things to do is add a handful of toasted pine nuts on top for a bit of crunch—it’s such a nice contrast to the creamy layers inside.
Serving this lasagna with a simple side salad and some crusty bread makes for a perfect, easy meal that everyone at the table will enjoy. I find it’s a great dish to bring to a get-together because it feels special but isn’t anything too fancy or complicated to put together. Plus, leftovers taste even better the next day!
Key Ingredients & Substitutions
Lasagna Sheets: Fresh or no-boil sheets work best here. Fresh cooks quicker and feels tender, but no-boil saves time. If you can’t find fresh, regular dried pasta boiled for a minute works well too.
Ricotta Cheese: This creamy cheese adds smoothness. For a lighter option, try cottage cheese blended until smooth or goat cheese for a tangier twist.
Pesto Sauce: Basil pesto is traditional here. If you want, swap basil with spinach or arugula pesto for a different green flavor. You can also use store-bought pesto to save time.
Béchamel Sauce: This creamy white sauce balances the pesto’s punch. No béchamel? Use a simple cream or Alfredo sauce instead for creaminess.
Cheeses (Mozzarella & Parmesan): Mozzarella melts beautifully and Parmesan adds a salty kick. You can use fontina or provolone if you want a different melting cheese experience.
How Do I Make a Smooth Béchamel Sauce Without Lumps?
Making a smooth béchamel can be tricky if you rush. Here’s what helps me:
- Use equal parts butter and flour (3 tbsp each here). Melt butter first over medium heat.
- Add flour and stir constantly for 1-2 minutes; this cooks out the raw flour taste.
- Slowly whisk cold milk into the roux a little at a time, stirring to combine before adding more. This stops lumps from forming.
- Keep stirring as it thickens; lower heat if it starts to stick or thicken too fast.
- Once thickened to a creamy sauce like pudding, season with salt and pepper. Remove from heat immediately so it doesn’t get too thick.
Taking your time and whisking gently makes the béchamel creamy and lump-free, perfect for layering in your lasagna.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it fits the lasagna well without overflowing.
- Saucepan – to make the béchamel sauce; it’s simple to stir and cook evenly.
- Saucepan or microwave-safe bowl – for preparing the pesto if you’re making it fresh.
- Whisk – essential for stirring the béchamel until smooth and creamy.
- Large pot – to blanch fresh lasagna sheets or cook dried pasta if needed.
- Spatula or spoon – for spreading cheeses and sauces in layers.
- Grater – to shred mozzarella and Parmesan cheese.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or Italian sausage between layers for more protein and heartiness.
- Stir sautéed spinach or roasted vegetables into the ricotta mixture for extra greens and flavor.
- Use sun-dried tomatoes or chopped olives mixed into the pesto to add a salty, tangy twist.
- Swap basil pesto for spinach pesto or arugula pesto for different herb flavors.
Lasagna al Pesto
Ingredients You’ll Need:
Lasagna:
- 12 lasagna sheets (fresh or no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauces:
- 1 ½ cups pesto sauce (preferably homemade basil pesto)
- 2 cups béchamel sauce (white sauce)
- Salt and freshly ground black pepper, to taste
Extras:
- Fresh basil leaves, for garnish
- Olive oil (for greasing the baking dish)
How Much Time Will You Need?
This dish takes about 15 minutes of preparation time plus 30-35 minutes baking time. You’ll also want to allow 10 minutes for the lasagna to rest after baking. If you need to make the béchamel or pesto from scratch, add an extra 10-15 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
2. Make the Béchamel Sauce:
In a saucepan over medium heat, melt 3 tablespoons of butter. Stir in 3 tablespoons of flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in 2 cups of milk, and keep stirring until the sauce thickens smoothly. Season with salt and pepper, then remove from heat.
3. Prepare the Lasagna Sheets:
If using fresh lasagna sheets, blanch them in boiling salted water for about 1 minute until tender but still firm. Drain and set aside. No-boil sheets can be used as is.
4. Mix the Cheese:
In a bowl, combine ricotta cheese with half of the grated Parmesan cheese. Add a pinch of salt and pepper and mix well.
5. Assemble the Lasagna:
Spread a thin layer of béchamel sauce on the bottom of the baking dish. Place a layer of lasagna sheets over it.
Spread a layer of the ricotta mixture over the pasta, then spoon and spread pesto sauce evenly. Drizzle some béchamel sauce over the pesto layer. Sprinkle shredded mozzarella cheese on top.
Repeat these layers (pasta, ricotta, pesto, béchamel, mozzarella) until you fill the dish, finishing with a top layer of mozzarella and the remaining Parmesan.
6. Bake:
Bake the assembled lasagna uncovered for 30-35 minutes until the top is nicely golden and bubbly.
7. Rest and Serve:
Let the lasagna rest for 10 minutes before cutting. Garnish each portion with fresh basil leaves and a drizzle of extra pesto sauce if you like. Serve warm and enjoy!
Can I Use Frozen Pesto for This Lasagna?
Yes, frozen pesto works great! Just thaw it in the fridge overnight or gently warm it in a bowl before spreading to make it easier to layer.
Can I Prepare Lasagna al Pesto Ahead of Time?
Absolutely! Assemble the lasagna up to 24 hours in advance, cover it tightly, and keep it refrigerated. Bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions for convenience.
Can I Use Regular Dried Lasagna Sheets Instead of Fresh?
Yes! If you use dried sheets, boil them until al dente before layering, unless they’re labeled no-boil. This ensures they cook properly during baking and don’t end up tough.