Description
Lasagna al Pesto is a rich and hearty Italian dish that combines layers of tender lasagna noodles with a creamy béchamel basil pesto sauce, ricotta, mozzarella, and Parmesan cheeses. This comforting vegetarian lasagna recipe brings together traditional Italian flavors with a fresh twist of pesto, perfect for a cozy meal during colder months.
Ingredients
Scale
Sauce Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1 ½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups basil pesto
Cheese Mixture
- 15 ounces ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- ½ Tablespoon dried basil (or 2 Tablespoons fresh, chopped)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Other Ingredients
- 5 lasagna noodles (approximately 1/3 box)
- 3 cups shredded mozzarella cheese
- 6 Tablespoons freshly grated Parmesan cheese
Instructions
- Prepare the béchamel pesto sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to create a roux, ensuring it does not brown. Gradually whisk in the whole milk and continue stirring until the sauce thickens and becomes smooth. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Remove from heat and stir in 1 ½ cups basil pesto until well combined, setting this creamy sauce aside.
- Make the cheese mixture: In a mixing bowl, combine ricotta cheese, ⅓ cup freshly grated Parmesan cheese, one large egg, dried basil (or fresh chopped basil), garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until the ingredients are evenly incorporated. This mixture will add a rich, herby flavor to the lasagna layers.
- Cook the lasagna noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside the noodles for layering.
- Assemble the lasagna: Preheat the oven to 375°F (190°C). In a baking dish, begin layering by spreading a thin amount of the béchamel pesto sauce at the bottom to prevent sticking. Add one layer of lasagna noodles. Spread a portion of the ricotta cheese mixture evenly over the noodles. Pour and spread some of the béchamel pesto sauce over the cheese. Sprinkle a layer of shredded mozzarella cheese and some Parmesan cheese on top. Repeat the layering process two more times or until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan cheese on the final layer.
- Bake the lasagna: Cover the baking dish with foil and bake for 40 minutes covered, then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden brown on top. Let the lasagna rest for 10 minutes before serving to allow it to set and make slicing easier.
Notes
- Lasagna al Pesto is a cheesy homemade Italian lasagna recipe made with three cheeses, pasta, and a creamy béchamel basil pesto sauce.
- This recipe is vegetarian, perfect for those avoiding meat but still wanting a rich and flavorful meal.
- It’s an ideal comfort food for cold weather and winter months, offering warmth and heartiness.
- You can substitute dried basil with fresh basil for a fresher, more aromatic flavor.
- Using fresh pesto is recommended for the best quality flavor, but store-bought pesto can be used as a convenient alternative.
- Allowing the lasagna to rest after baking helps the layers set and improves slicing consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 756 kcal
- Sugar: 6 g
- Sodium: 1503 mg
- Fat: 55 g
- Saturated Fat: 23 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 143 mg
