Lasagna al Pesto Recipe

If you’re craving a delightful twist on a classic Italian favorite, this Lasagna al Pesto Recipe is going to sweep you off your feet. Combining the aromatic freshness of basil pesto with the creamy richness of béchamel sauce, this dish brings layers of flavor and texture that will make your dinner table the star of any gathering. It’s simple to prepare yet feels so special—perfect for sharing with family and friends or enjoying as a comforting treat any day of the week.

Ingredients You’ll Need

This recipe calls for straightforward, fresh ingredients that come together beautifully to create a symphony of flavors. Each component plays an essential role, from the vibrant green basil to the creamy cheeses that bring everything into harmony.

• Fresh basil leaves: The heart of your pesto, bringing bright herbal notes and a brilliant green color.
• Parmesan cheese, grated: Adds a salty, nutty flavor that deepens the pesto’s complexity.
• Pine nuts (or walnuts): Provides a subtle crunch and richness; walnuts offer a lovely variation.
• Garlic cloves: Injects that unmistakable savory punch essential for true pesto.
• Extra-virgin olive oil: Smooths out the pesto and brings luscious silkiness to every bite.
• Butter: Crucial for the béchamel, giving it a rich base and smooth texture.
• All-purpose flour: Works with butter to create the roux that thickens the béchamel sauce perfectly.
• Whole milk: Makes the béchamel luxuriously creamy and balances flavors wonderfully.
• Nutmeg: A hint of warmth that elevates your béchamel to something truly special.
• Lasagna noodles: The structure of your dish; fresh noodles are ideal, but cooked dried noodles work great too.
• Mozzarella cheese, shredded: Melts beautifully to give that gooey, cheesy goodness everyone loves.
• Additional grated Parmesan cheese: Sprinkled between layers for extra flavor.
• Ricotta cheese (optional): Creamy addition that adds richness and softness to the fillings.
• Fresh basil leaves for garnish (optional): Brightens the dish visually and adds a refreshing final note.

How to Make Lasagna al Pesto Recipe

Step 1: Make the Pesto

Start by tossing fresh basil leaves, grated Parmesan, pine nuts, and garlic into your food processor. Pulse just enough to finely chop these vibrant ingredients. Then, as the machine runs, slowly drizzle in your extra-virgin olive oil until the mixture turns into a luscious, smooth pesto. Finally, season it thoughtfully with salt and pepper to balance those fresh, rich flavors.

Step 2: Prepare the Béchamel Sauce

Next, focus on creating the creamy béchamel that will beautifully coat your layers. Melt butter gently in a saucepan, then whisk in flour to form a smooth roux. Gradually add whole milk while whisking continuously, ensuring there are no lumps. Cook the sauce until it thickens confidently, then infuse it with a pinch of nutmeg, salt, and pepper. This sauce will be the silky glue tying your lasagna layers together.

Step 3: Prepare the Noodles

If you’re using dried lasagna noodles, boil them according to package directions until tender, then drain and spread them out to prevent sticking. Fresh noodles save a step here and soak up the sauces wonderfully, so no cooking is necessary. This foundation sets up your Lasagna al Pesto Recipe for perfect layering.

Step 4: Assemble the Layers

Preheat your oven to 375°F (190°C). Begin by spreading a thin layer of béchamel sauce in the bottom of your baking dish to prevent sticking. Layer the lasagna noodles over the béchamel, then slather on a generous layer of pesto followed by more béchamel sauce. Sprinkle a good amount of mozzarella and Parmesan cheese on top. Repeat these layers—noodles, pesto, béchamel, and cheeses—until you run out of ingredients, finishing with a final cheese layer that will melt and brown beautifully.

Step 5: Bake to Perfection

Cover your assembled lasagna with aluminum foil to retain moisture and bake for 25 minutes. Then, remove the foil and bake an additional 10 to 15 minutes so the top becomes golden, bubbly, and irresistibly inviting. Allow the dish to rest for 10 minutes after baking to let the layers set before slicing—this makes serving a breeze and keeps every piece intact.

How to Serve Lasagna al Pesto Recipe

Garnishes

Fresh basil leaves scattered over the top right before serving add a vibrant splash of color and an extra burst of fresh herbal aroma. A light dusting of grated Parmesan can also be sprinkled on for that classic, cheesy finish that elevates every serving.

Side Dishes

Keep accompaniments simple to let your Lasagna al Pesto Recipe shine. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables complements the richness of the dish perfectly. Garlic bread or a warm baguette are wonderful for soaking up any leftover sauce and add a lovely textural contrast.

Creative Ways to Present

For a fun twist, serve individual portions in small ovenproof ramekins—this makes the dish feel extra special and perfect for entertaining. Alternatively, layering the lasagna in glass casseroles lets the vibrant green and creamy layers peek through, turning your meal into an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Lasagna al Pesto Recipe keeps really well in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or store in an airtight container to preserve moisture and prevent it from absorbing any fridge smells.

Freezing

You can freeze this lasagna either fully assembled before baking or after baking and cooling. Wrap tightly in plastic wrap and aluminum foil to protect it from freezer burn. It stays delicious for up to 2 months and is perfect for those days you want a homemade meal with minimal effort.

Reheating

For the best results, thaw frozen lasagna in the fridge overnight, then reheat gently in the oven at 350°F (175°C) until warmed through and bubbly. If reheating refrigerated leftovers, cover with foil and heat at the same temperature to avoid drying out, removing foil at the end if you want to crisp up the cheese topping.

FAQs

Can I use a different nut instead of pine nuts in the Lasagna al Pesto Recipe?

Absolutely! Walnuts or even almonds can substitute pine nuts perfectly, bringing a slightly different but equally wonderful flavor and texture to your pesto.

Is it necessary to make béchamel sauce for this recipe?

The béchamel sauce adds creamy richness and balances the pesto’s herbal intensity, but if you’re short on time, you can experiment with a simple ricotta layer. However, the classic experience comes from that smooth béchamel base.

Can I prepare this recipe vegan?

You can make a vegan version by swapping the dairy cheeses for plant-based alternatives and using a nut milk for the béchamel, plus nutritional yeast for that cheesy flavor. The pesto would need adjustments as well, like omitting Parmesan or using a vegan cheese alternative.

How do I prevent the lasagna from becoming soggy?

Be sure not to over-sauce your layers and allow the lasagna to rest after baking so the flavors set and the texture firms up. Also, using fresh or properly cooked noodles helps manage moisture levels nicely.

Can I add other vegetables to this Lasagna al Pesto Recipe?

Definitely! Sautéed mushrooms, spinach, or zucchini can add extra dimension and nutrition. Just layer them along with the pesto and béchamel for a heartier variation.

Final Thoughts

This Lasagna al Pesto Recipe combines vibrant freshness with comforting creaminess—a recipe that’s as joyful to make as it is to eat. Whether it’s for a casual family dinner or a special occasion, it promises moments of pure satisfaction. I can’t wait for you to try it and experience all the love and flavor packed into every bite.

Lasagna al Pesto Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 58 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Lasagna al Pesto recipe combines the vibrant flavors of fresh basil pesto with creamy béchamel sauce layered between tender lasagna noodles and melted cheeses. Perfectly baked to a golden, bubbly finish, it’s a delightful twist on traditional lasagna that serves six people and offers a rich, comforting Italian dish with a fresh herbal kick.

---

Ingredients

Scale 1x2x3x

Pesto

• 2 cups fresh basil leaves
• 1/2 cup Parmesan cheese, grated
• 1/4 cup pine nuts (or walnuts for a variation)
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Béchamel Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Lasagna

• 12 lasagna noodles (fresh or cooked)
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup ricotta cheese (optional, for extra creaminess)
• Fresh basil leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Pesto: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse the ingredients until they are finely chopped to create the base of your pesto sauce.
2. Blend in Olive Oil: Slowly stream in the extra-virgin olive oil while the processor is running, blending until the pesto reaches a smooth and creamy consistency. Season with salt and pepper to taste, then set aside.
3. Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for about 2 minutes to cook the flour and form a roux, which will thicken the sauce.
4. Incorporate Milk and Season: Gradually whisk in the whole milk, continuing to whisk constantly until the sauce thickens, approximately 5 to 7 minutes. Stir in the nutmeg, and season with salt and pepper. Remove from heat once thickened.
5. Prepare the Lasagna Noodles: If using dried noodles, cook them according to the package instructions until al dente, then drain and set aside. Fresh noodles can be used without pre-cooking.
6. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Use a 9×13-inch baking dish for assembling the lasagna.
7. Assemble the First Layer: Spread a thin layer of béchamel sauce on the bottom of the baking dish to prevent sticking. Arrange a layer of lasagna noodles evenly over the sauce.
8. Add Pesto and Sauce Layers: Spread a generous layer of pesto over the noodles, followed by a layer of béchamel sauce.
9. Add Cheese: Sprinkle shredded mozzarella and grated Parmesan cheese over the béchamel layer. Optionally, dollop ricotta cheese in small amounts for extra creaminess.
10. Repeat Layers: Repeat layering noodles, pesto, béchamel sauce, and cheeses until all ingredients are used. Finish with a top layer of cheese to ensure a golden crust.
11. Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes to cook through and meld flavors.
12. Finish Baking Uncovered: Remove the foil and bake for an additional 10 to 15 minutes or until the top is golden brown and bubbly, showcasing a perfect melted cheese crust.
13. Rest and Serve: Let the lasagna rest for 10 minutes after baking to firm up for easier slicing. Garnish with fresh basil leaves before serving for a fresh, aromatic finish.

Notes

• For a nut-free version, omit pine nuts or walnuts and increase Parmesan in the pesto.
• Ricotta cheese is optional but adds extra creaminess to the layers.
• If you prefer a gluten-free option, use gluten-free lasagna noodles and substitute flour with a gluten-free blend in the béchamel.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.
• To save time, use pre-made pesto and pre-cooked noodles.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian