Lasagna al Pesto is a fresh twist on the classic comfort food we all love. Instead of the usual tomato sauce, it’s layered with bright, flavorful pesto that brings a herby, nutty punch to every bite. Creamy cheese and tender pasta sheets make it feel like a warm hug on a plate.
I’ve always enjoyed how pesto adds a burst of freshness that makes this lasagna feel lighter and special. It’s one of those dishes that never fails to make guests smile because it’s familiar but has that little unexpected twist. I like to mix in some extra basil on top just before serving — it makes everything pop!
One of my favorite ways to enjoy Lasagna al Pesto is alongside a simple green salad with lemon vinaigrette. It balances the richness perfectly. Whether for a family dinner or a laid-back get-together, this dish is always a winner, and I love how easy it is to prepare ahead and bake when you’re ready to eat.
Key Ingredients & Substitutions
Lasagna Sheets: No-boil sheets save time and effort, but regular sheets work well too. Just boil them al dente to avoid mushy layers. For a gluten-free option, try using gluten-free pasta sheets.
Basil Pesto: Fresh pesto is the star here. If you’re short on time, store-bought pesto works fine. You can also try other herb pestos like arugula or spinach-based for a twist.
Ricotta Cheese: This adds creaminess to balance the pesto. Cottage cheese is a good lower-fat swap, just blend it smooth first. For a dairy-free version, soft tofu blended with a bit of lemon juice can work.
Mozzarella & Parmesan: Mozzarella gives that perfect melty texture, while Parmesan adds a nutty flavor. You can use part-skim mozzarella to reduce fat or a sharp Asiago in place of Parmesan for a richer taste.
Béchamel Sauce (Optional): This sauce adds extra creaminess and moisture. If you want a lighter dish, you can skip it or replace with a simple white sauce made of milk and cornstarch.
How Can You Build Perfect, Non-Messy Layers in Lasagna al Pesto?
Building lasagna layers can get messy if the sauces are too wet or pasta isn’t drained well. Here’s how to keep it neat and tasty:
- Prep pasta sheets well: Cook regular sheets just until al dente and let them drain thoroughly to avoid soggy layers.
- Thin layers: Spread each element thin and even—too much sauce at once can make the lasagna sloppy.
- Work quickly: Pesto spreads best when it’s not cold. Mix it a bit before layering so it’s smooth and easier to spread.
- Layer order: Start with a thin pesto layer on the pan to prevent sticking. Then, pasta, ricotta, béchamel (if using), mozzarella, and a spoonful of pesto. Repeat, finishing with cheese on top for a golden crust.
- Cover while baking: Cover with foil first to keep moisture in and avoid drying out, then uncover near the end for browning.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the perfect size for layered lasagna and makes serving easy.
- Large pot – for boiling pasta sheets or cooking any other ingredients you prefer to prepare from scratch.
- Mixing bowls – handy for blending ricotta, pesto, and other ingredients smoothly and evenly.
- Whisk or spoon – to mix sauces and cheese mixtures well.
- Measuring cups and spoons – keep everything precise for the best results.
- Aluminum foil – helps keep the lasagna moist during baking, preventing the top from drying out.
Flavor Variations & Add-Ins
- Replace basil pesto with sun-dried tomato pesto for a richer, tangy flavor.
- Add cooked vegetables like spinach, zucchini, or roasted bell peppers to boost flavor and nutrition.
- Mix in cooked chicken, turkey, or sausage for a meaty twist that turns it into a more filling dish.
- Use a different cheese blend, like provolone or fontina, for a different melt and flavor profile.
How to Make Lasagna al Pesto
Ingredients You’ll Need:
- 12 lasagna sheets (no-boil or regular)
- 1 cup basil pesto (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup béchamel sauce (optional, for creaminess)
- 1 tbsp olive oil (for greasing pan)
- Fresh basil leaves (for garnish)
- Salt and pepper to taste
Time Needed
This delicious lasagna will take about 20 minutes to prepare, plus around 40 minutes to bake. If you’re boiling regular lasagna sheets, add about 10 minutes for that. After baking, let it rest for 10 minutes so it sets perfectly before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil. If you’re using regular lasagna sheets, boil them in salted water according to the package instructions until they are al dente. Drain and set aside.
2. Mix the Cheese Filling:
In a bowl, combine the ricotta cheese with half of the Parmesan cheese. Add a pinch of salt and pepper. Mix well until smooth.
3. Make the Béchamel Sauce (Optional):
If you’d like to add creaminess, prepare the béchamel by melting butter over medium heat, whisking in flour to create a smooth paste, then slowly adding milk while whisking until thickened. Season lightly with salt and a pinch of nutmeg.
4. Assemble the Lasagna:
Spread a thin layer of pesto on the bottom of your greased baking dish. Lay down a layer of lasagna sheets. Over the pasta, spread some of the ricotta mixture, then drizzle béchamel sauce if using. Sprinkle mozzarella cheese and spoon more pesto on top.
Repeat these layers two more times or until you use all ingredients. Finish with a top layer of lasagna sheets, cover with the remaining pesto, mozzarella, and Parmesan cheese.
5. Bake and Serve:
Cover the baking dish with foil and bake in the oven for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the top is bubbly and golden brown. Let the lasagna rest for about 10 minutes before cutting.
Garnish with fresh basil leaves and a light drizzle of pesto or olive oil, if you like. Serve warm and enjoy your creamy, herby Lasagna al Pesto!
Can I Use No-Boil Lasagna Sheets?
Yes! No-boil sheets work great and save time. Just be sure to spread enough sauce on each layer so the pasta cooks properly and doesn’t dry out in the oven.
Can I Make Lasagna al Pesto Ahead of Time?
Absolutely! Assemble the lasagna up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Do I Store Leftovers?
Place leftover lasagna in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a bit of extra pesto or olive oil to refresh the flavors.
Can I Add Meat or Vegetables to This Recipe?
Definitely! Cooked chicken, sausage, or sautéed vegetables like spinach or mushrooms can be layered in with the cheese and pesto for a heartier version of this dish.
