Pesto Lasagna with Ricotta and Cheese Recipe

If you’re craving something that’s creamy, cheesy, and bursting with fresh basil flavor, you’ve got to try this Pesto Lasagna with Ricotta and Cheese Recipe. I absolutely love how this dish layers a rich pesto béchamel sauce with tender noodles, fluffy ricotta, and loads of melty mozzarella and Parmesan—it’s like comfort food with a green twist. When I first made it, my whole family went crazy for it, and now it’s our go-to for cozy weekend dinners. Read on and I’ll walk you through everything you need to know to nail this delicious homemade pesto lasagna.

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Ingredients You’ll Need

This Pesto Lasagna with Ricotta and Cheese Recipe calls for ingredients that are easy to find, yet they come together to deliver a rich and vibrant dish. A fresh basil pesto is key here, along with good-quality cheeses to get that perfect melt and flavor balance.

• Unsalted butter: For making the creamy béchamel sauce; using unsalted gives you control over seasoning.
• Flour: Helps thicken the béchamel without lumps when whisked properly.
• Whole milk: Brings richness and creaminess to the sauce.
• Salt and black pepper: Simple seasoning to enhance all the flavors.
• Basil pesto: The star of the show—a fresh, fragrant pesto makes all the difference.
• Ricotta cheese: Adds a creamy, light texture to balance the heavier cheeses.
• Parmesan cheese (freshly grated): Offers sharp, nutty flavor and excellent melt.
• Large egg: Binds the ricotta mixture so it’s not runny.
• Dried or fresh basil: I prefer fresh if I have it—adds that herbal punch.
• Garlic powder: A subtle background note to enhance the pesto flavor.
• Lasagna noodles: About five, which is roughly a third of a box, carefully boiled and drained.
• Shredded mozzarella cheese: For that melty, stretchy classic lasagna texture.
• Extra Parmesan cheese for topping: Creates a beautiful golden crust when baked.

Variations

I like to switch things up with this Pesto Lasagna with Ricotta and Cheese Recipe depending on the season or who’s coming for dinner. It’s super adaptable, and feel free to make it your own!

• Add Veggies: I once added roasted mushrooms and spinach into the ricotta mixture; it was a tasty way to sneak in greens.
• Nut-Free Pesto: Swap traditional pine nuts in pesto for sunflower seeds if you need a nut-free version.
• Spicy Kick: Adding a pinch of red pepper flakes to the pesto sauce really wakes up the flavors for those who like some heat.
• Gluten-Free: Use gluten-free lasagna noodles and substitute the all-purpose flour in béchamel with a gluten-free alternative.

How to Make Pesto Lasagna with Ricotta and Cheese Recipe

Step 1: Make the Creamy Pesto Béchamel Sauce

First things first, this pesto béchamel makes the whole dish shine. Melt the butter in a saucepan over medium heat, then whisk in the flour until it forms a smooth paste (this is called a roux). Slowly add the milk while whisking constantly to avoid lumps. Keep stirring until the mixture thickens—around 5-7 minutes should do it. Then stir in the salt, pepper, and most importantly the basil pesto. You’ll notice the sauce turns a gorgeous green and smells heavenly. This creamy sauce is what makes this lasagna so uniquely delicious.

Step 2: Prepare the Ricotta Mixture

While the béchamel cools down a bit, mix together the ricotta cheese, egg, garlic powder, dried (or fresh) basil, salt, black pepper, and grated Parmesan. The egg helps the filling hold its shape once baked, so don’t skip it! Give it a good stir until everything is combined smoothly.

Step 3: Cook the Lasagna Noodles

Cook the lasagna noodles according to the package instructions until al dente, usually about 8 minutes. After draining, gently rinse with cold water to stop cooking and make handling easier. Pro tip: Lay them flat on a clean kitchen towel or parchment paper so they don’t stick together before assembling.

Step 4: Layer the Lasagna

Use a baking dish around 9×9 inches for perfect portions. Start with a spread of the pesto béchamel on the bottom to prevent sticking. Then layer noodles, a generous spoonful of ricotta mixture, some shredded mozzarella, and more béchamel. Repeat this layering process until you’ve used all noodles and filling, ending with a top layer of mozzarella and a sprinkle of fresh Parmesan. Making sure each layer is evenly spread makes for that signature lasagna slice that holds together beautifully.

Step 5: Bake to Gooey Perfection

Cover the dish loosely with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes. Then remove the foil and bake for an additional 15 minutes to brown the cheese on top. Let it rest 10-15 minutes before digging in — this rest time lets the layers set and makes slicing so much easier.

How to Serve Pesto Lasagna with Ricotta and Cheese Recipe

Garnishes

I love topping my pesto lasagna slices with a sprinkle of fresh basil leaves or a dash of extra grated Parmesan just before serving. A drizzle of good-quality olive oil adds an inviting sheen and enhances those herbaceous notes nicely.

Side Dishes

To balance the richness, I serve this with a crisp arugula salad dressed lightly with lemon and olive oil, plus some toasted garlic bread—it’s such a satisfying combo that’s fresh yet indulgent.

Creative Ways to Present

For a dinner party, I like to bake individual portions in small ramekins topped with fresh basil and Parmesan flakes—each guest gets their own personal cheesy pesto lasagna, and it feels extra special!

Make Ahead and Storage

Storing Leftovers

Leftover pesto lasagna keeps well covered in the fridge for up to 3-4 days. I store individual portions wrapped tightly in foil or airtight containers, so they’re easy to grab and reheat during busy nights.

Freezing

This recipe freezes beautifully! After baking, cool completely then freeze portions in freezer-safe containers. When I thaw it in the fridge overnight, it comes out almost as good as fresh—a true lifesaver for meal prep.

Reheating

To reheat, I cover leftovers loosely with foil and bake at 350°F (175°C) for about 20 minutes or until warmed through, which keeps the cheese melty and sauce creamy without drying out.

FAQs

Final Thoughts

Making this Pesto Lasagna with Ricotta and Cheese Recipe reminds me of those cozy dinners around the table with family and friends, where simple ingredients turn into something truly special. It’s not just a meal—it’s an experience filled with comforting layers of cheesy, herby goodness. If you love basil pesto and cheesy baked dishes as much as I do, give it a try—you might just find yourself coming back to it again and again, just like I do!

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