Go Back
–+ servings
Lasagna al Pesto

Delicious Lasagna al Pesto: Creamy Layers of Comfort

Experience the delightful layers of Lasagna al Pesto, a vegetarian gem with creamy béchamel and vibrant flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Pasta
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • Basil Pesto Freshly made or store-bought
For the Pasta
  • Lasagna Noodles Any variety; fresh, dried, or no-boil
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Essential for creaminess
  • 1 cup Mozzarella Cheese Opt for freshly shredded
  • 1 cup Parmesan Cheese A must-have for sharp flavor
For the Béchamel Sauce
  • 2 cups Whole Milk Rich and creamy
  • 1 large Egg Beaten
  • ¼ cup All-Purpose Flour Thickens the béchamel sauce
  • 4 tablespoons Unsalted Butter Used to create the roux
For Seasoning
  • Salt & Black Pepper Essential for flavor enhancement
  • 1 teaspoon Dried Basil
  • ½ teaspoon Garlic Powder

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and toss with a splash of olive oil.
  2. In a medium saucepan, melt unsalted butter and whisk in flour until smooth. Gradually add milk, whisking to prevent lumps. Season and simmer until thickened, then stir in basil pesto.
  3. Combine ricotta, Parmesan, egg, dried basil, and garlic powder in a bowl. Season with salt and pepper, mixing until smooth.
  4. Preheat your oven to 375°F (190°C).
  5. Layer pesto béchamel in a baking dish, followed by noodles, cheese mixture, shredded mozzarella, and more béchamel. Repeat layers.
  6. Cover with foil and bake for 50 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly. Let sit for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Allowing the lasagna to rest helps with cutting and presentation. Customize with vegetables or gluten-free noodles if desired.

Tried this recipe?

Let us know how it was!