Lasagna al Pesto is a bright and delicious twist on the classic lasagna we all love. Instead of the usual tomato sauce, this one is layered with fresh pesto—a mix of basil, garlic, pine nuts, and cheese—that gives it a wonderful herby and nutty flavor. With layers of gooey melted cheese and tender pasta sheets, every bite feels fresh and comforting at the same time.
I love making this dish when I want something special but still homey. The pesto adds such a lovely pop of flavor that makes the lasagna feel light and vibrant, which I find really refreshing. Sometimes, I like to add a little extra fresh basil on top before serving because it makes it look pretty and gives an extra hit of that lovely green aroma.
This lasagna is perfect for dinners with family or friends, and I often pair it with a simple green salad and some crusty bread. It’s one of those meals where you sit down and feel instantly happy. Whenever I make it, people always ask for the recipe, so I know it’s a crowd-pleaser that’s worth making again and again.
Key Ingredients & Substitutions
Basil Pesto: Fresh basil pesto is the star here and gives the lasagna its vibrant flavor. If you’re short on basil, try substituting with spinach or arugula pesto for a different but still tasty twist.
Ricotta Cheese: This creamy cheese adds a lovely smooth texture. For a lighter version, you can swap it with cottage cheese or a plant-based ricotta alternative.
Béchamel Sauce: This white sauce adds richness and moisture. You can skip it if you’re short on time or try a simple cream sauce with milk and a bit of butter instead.
Mozzarella and Parmesan: Mozzarella gives melty stretch, while Parmesan adds a sharp note. If you don’t have Parmesan, Pecorino Romano or Grana Padano work well too.
Lasagna Noodles: Regular noodles need boiling, but no-boil noodles are great to save time. If gluten-free is needed, choose gluten-free noodles that suit lasagna baking.
How Can You Prevent the Lasagna From Becoming Too Watery?
Watery lasagna can be tricky, especially with pesto and creamy layers. Here’s how to avoid sogginess:
- Use thicker pesto or drain it slightly if homemade, so it’s not too oily.
- Cook noodles al dente to avoid them absorbing too much water during baking.
- Drain excess liquid from ricotta or cottage cheese by putting it in a fine sieve for a few minutes.
- Don’t overload the layers with sauce; keep even but moderate layers.
- Let the lasagna rest after baking—this helps layers set and reduces watery runoff when cutting.
Equipment You’ll Need
- 9×13 inch baking dish – perfect for layering and baking your lasagna evenly.
- Large pot – for boiling regular lasagna noodles or hydrating no-boil noodles.
- Saucepan – to prepare the béchamel white sauce, making it smooth and thick.
- Whisk – easy to mix the béchamel and sauces without lumps.
- Mixing bowl – for combining ricotta with salt and pepper before layering.
- Aluminum foil – covers the lasagna during baking to keep it moist and prevent topping from browning too fast.
- Serving spatula – to lift out perfect slices and serve.
Flavor Variations & Add-Ins
- Use cooked spinach, sautéed mushrooms, or zucchini slices in layers for added flavor and veggies.
- Replace mozzarella with burrata or provolone for a different cheesy richness.
- Add cooked shredded chicken or sautéed shrimp for extra protein.
- Mix in roasted cherry tomatoes or sun-dried tomatoes for bursts of sweetness and tang.
Lasagna al Pesto
Ingredients You’ll Need:
- 9 lasagna noodles (no boil or regular)
- 2 cups fresh basil pesto (store-bought or homemade)
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel sauce (white sauce, optional but recommended)
- 1-2 tbsp olive oil (for greasing)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
How Much Time Will You Need?
It takes about 15 minutes to prepare the ingredients, plus 45 minutes to bake and 10-15 minutes to let it rest before serving. Total time is roughly 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Get Ready and Prepare the Noodles:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil. If using regular noodles, cook them in salted boiling water until just tender (al dente), then drain and set aside. If you have no-boil noodles, you can skip this step.
2. Make the Béchamel Sauce:
Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in 3 tablespoons of all-purpose flour and cook for 1-2 minutes, whisking constantly. Slowly add 2 cups of warm milk while whisking, and cook until the sauce thickens. Season with a pinch of salt and pepper. Set aside.
3. Mix the Ricotta Cheese:
In a bowl, combine the ricotta cheese with a pinch of salt and black pepper. Mix well to combine smoothly.
4. Assemble the Lasagna Layers:
Spread a thin layer of pesto on the bottom of your greased baking dish. Then layer 3 lasagna noodles on top. Spread half of the ricotta cheese over the noodles, dollop half of the pesto evenly over the ricotta, then spoon half of the béchamel sauce on top. Sprinkle with a third of the shredded mozzarella and some Parmesan cheese.
Repeat with another layer of noodles and the remaining ricotta, pesto, béchamel, mozzarella, and Parmesan.
Finish with the last layer of noodles, spread the remaining béchamel sauce over the top, and then sprinkle with the remaining mozzarella and Parmesan cheeses.
5. Bake and Serve:
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15 minutes until the top is bubbling and golden brown. Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil leaves and, if you like, drizzle a little extra pesto on top before serving.
Enjoy this creamy, flavorful twist on classic lasagna with the fresh, aromatic herb goodness of basil pesto!
Can I Use Store-Bought Pesto for This Lasagna?
Absolutely! Store-bought pesto works well and saves time. Just choose a high-quality one for the best flavor. You can also jazz it up by adding a little extra fresh basil or a squeeze of lemon juice before layering.
Can I Prepare Lasagna al Pesto Ahead of Time?
Yes, you can assemble the lasagna a day before baking. Keep it covered tightly in the fridge and bake it fresh when ready. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through, covering loosely to keep it moist.
Can I Make a Dairy-Free Version?
Yes! Use dairy-free ricotta and mozzarella alternatives and swap the béchamel sauce for a plant-based white sauce made with non-dairy milk and vegan butter or oil. Also, check that your pesto is free of cheese or make a nutty, dairy-free pesto at home.