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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Use a 9×13-inch baking dish for assembling the lasagna.
- 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.
- Add Pesto and Sauce Layers: Spread a generous layer of pesto over the noodles, followed by a layer of béchamel sauce.
- Add Cheese: Sprinkle shredded mozzarella and grated Parmesan cheese over the béchamel layer. Optionally, dollop ricotta cheese in small amounts for extra creaminess.
- 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.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes to cook through and meld flavors.
- 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.
- 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
