Lasagna al Pesto is a wonderful twist on the classic Italian favorite, layered with fresh pesto sauce, tender pasta sheets, melty cheese, and often hints of creamy ricotta or mozzarella. The bright green basil pesto adds a fresh, herby flavor that feels both light and satisfying, making it a nice change from traditional tomato-based lasagna.
I love making this dish when I want something comforting but a bit different. The pesto gives it a lovely fresh taste that pairs so well with the cheese, and it’s always a hit when I serve it to family or friends. A little tip I have is to use homemade pesto if you can—it really takes the dish to the next level, but store-bought works just fine when you’re short on time.
My favorite way to enjoy Lasagna al Pesto is to bake it until it’s bubbly and golden on top, then serve it with a simple green salad on the side. It feels like a special meal that doesn’t need a lot of fuss. Every time I make it, I’m reminded of cozy dinners with loved ones, sharing good food and easy conversation around the table.
Key Ingredients & Substitutions
Basil Pesto: Fresh basil pesto is the star here. You can make your own with basil, pine nuts, parmesan, garlic, olive oil, and salt. If you’re short on time, store-bought pesto works well too. For a twist, try substituting basil for arugula or spinach for a milder flavor.
Ricotta Cheese: Ricotta adds creaminess and balances the pesto. If you want a lighter option, try cottage cheese or a blend of ricotta and Greek yogurt. For dairy-free, silken tofu mashed with a little lemon juice can be a good swap.
Mozzarella & Parmesan Cheese: Mozzarella keeps the lasagna nice and melty, while Parmesan adds a punch of umami. Use part-skim mozzarella to reduce fat or a vegan cheese alternative if needed. Pecorino Romano can replace Parmesan for a sharper flavor.
Lasagna Sheets: No-boil sheets speed things up, but regular pasta works fine too. If you want gluten-free, many brands offer lasagna sheets made with rice or other flours.
How Can You Build Layers That Stay Together and Taste Great?
Layering is key to lasagna. Start with spreading pesto on the dish to keep the noodles from sticking. Add noodles gently so they don’t break.
- Spread the ricotta mixture evenly but don’t overload—thin layers cook better.
- Drizzle pesto between layers to keep flavors bright and moist.
- Sprinkle mozzarella and Parmesan evenly for gooey and flavorful results.
- Cover with foil while baking to trap steam and keep lasagna moist, removing it in the last 10-15 minutes lets the cheese brown beautifully.
- Letting the lasagna rest after baking helps it set, so your slices won’t slide apart.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect for holding all the layers and baking evenly.
- Large pot – To boil the lasagna sheets if you’re using regular pasta.
- Mixing bowls – To combine the ricotta with seasonings and other ingredients.
- Sharp knife – For slicing and serving, so your pieces look neat.
- Cooking spoon or spatula – To spread pestos and cheeses smoothly in layers.
Flavor Variations & Add-Ins
- Swap basil pesto for sun-dried tomato pesto for a richer, tangy flavor.
- Add cooked vegetables like spinach, zucchini, or mushrooms to make it heartier.
- Use cooked chicken, turkey, or shrimp for added protein; layer with cheese as usual.
- Sprinkle crushed red pepper or Italian herbs between layers for a spicy or herby kick.
Lasagna al Pesto
Ingredients You’ll Need:
- 9-12 lasagna sheets (no-boil or regular, cooked according to package)
- 1 cup fresh basil pesto (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup béchamel sauce (optional, for creaminess)
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh basil leaves, for garnish
- Cherry tomatoes (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 35-40 minutes for baking. If you have regular lasagna sheets, add about 10 minutes more for boiling them. And don’t forget to allow 10 minutes for the lasagna to rest after baking.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C). If you’re using regular lasagna sheets, cook them in salted boiling water until al dente, then drain and set aside. No-boil sheets can be used right away.
2. Mix the Ricotta Filling:
In a bowl, combine the ricotta cheese with salt and pepper to taste. If you like, add about ¼ cup of béchamel sauce for extra creaminess and mix well.
3. Build the Layers:
Lightly grease a 9×13-inch baking dish with olive oil. Spread a thin layer of pesto over the bottom. Place a layer of lasagna sheets on top. Spread some ricotta mixture over the sheets, drizzle with pesto, then sprinkle mozzarella and Parmesan cheeses. Add a few spoonfuls of béchamel sauce if you’re using it. Repeat layers until ingredients are used, finishing with a generous sprinkle of mozzarella and Parmesan on top.
4. Bake the Lasagna:
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and golden brown on top.
5. Rest and Serve:
Let the lasagna rest for 10 minutes after baking so it sets nicely and slices easily. Garnish with fresh basil leaves, and serve with roasted or fresh cherry tomatoes if you like.
Enjoy your delicious Lasagna al Pesto — a fresh, cheesy, and comforting meal!
Can I Use Frozen Pesto for Lasagna al Pesto?
Yes, frozen pesto works well! Just thaw it in the fridge overnight or at room temperature for about 30 minutes before using. Give it a good stir to recombine any separated oils.
Can I Make Lasagna al Pesto Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, covering to avoid drying out.
Can I Substitute Other Cheeses for Ricotta?
Yes, cottage cheese or mascarpone can be good alternatives. Just keep in mind that cottage cheese has more moisture, so drain it well before using.