I still remember the first time I swapped marinara for bright, herbaceous basil pesto in a layered lasagna — the kitchen smelled like summer, and every bite felt like a little celebration. Pesto Lasagna takes the comforting structure of classic lasagna and gives it a fresher, greener personality: creamy ricotta, melty mozzarella, a silky béchamel, and that signature basil punch. It’s an ideal make-ahead dish for family dinners, potlucks, or a special weekend supper when you want something familiar but a bit unexpected. If you like creative lasagna riffs, don’t miss this pesto-forward version — and if you’re exploring other lasagna ideas, you might enjoy this Buffalo Chicken Lasagna for a spicy twist.

Why you’ll love this dish

Pesto Lasagna balances rich cheeses with bright herb flavors. The béchamel keeps the layers luxuriously creamy without weighing the pesto down, and mixing pesto into the ricotta gives each bite an even, concentrated flavor. It’s great for:

Weeknight dinners that feel special without a lot of fuss.
Feeding a crowd — one pan goes a long way.
Making ahead: assemble the day before for easier weeknight baking.

“We made this for a family dinner and everyone went back for seconds — the basil makes it taste fresh even though it’s pure comfort food.”

This recipe is also a wonderful bridge between traditional lasagna lovers and pesto fans; it’s familiar enough to win over picky eaters while offering something new for people who search for brighter pasta bakes. If you’re experimenting with different lasagna styles, check out this easy lasagna soup for another cozy option.

How this recipe comes together

Before you start, here’s a quick overview so you know what to expect: cook the noodles, mix a pesto-boosted ricotta filling, prepare a thin layer of béchamel, then build alternating layers of noodles, ricotta, mozzarella and béchamel until the dish is full. Top with Parmesan and bake until golden and bubbly. Total active hands-on time is modest — most of the work is assembly — and the oven does the rest.

Prep time: ~20–30 minutes (plus noodle cooking)
Bake time: 25–30 minutes
Makes: one 9×13" pan (feeds ~6–8)

What you’ll need

Lasagna noodles (regular or oven-ready; cook regular to al dente)
Ricotta cheese (whole-milk ricotta gives best texture)
Mozzarella cheese (shredded or sliced fresh mozzarella)
Parmesan cheese (freshly grated for best flavor)
Béchamel sauce (homemade or store-bought white sauce)
Basil pesto (jarred or homemade; use good-quality olive oil and fresh basil)
Salt and black pepper
Olive oil
Garlic (optional — 1–2 cloves, minced, if you like a garlicky lift)

Notes/substitutions:

For a lighter version, use part-skim ricotta and reduce mozzarella slightly.
Gluten-free lasagna sheets work fine; adjust cooking per package.
If you prefer a brighter pesto, stir in a squeeze of lemon before folding into ricotta.

Step-by-step instructions

Preheat your oven to 375°F (190°C). Lightly oil a 9×13" baking dish.
Cook the lasagna noodles per package directions until al dente. Drain and lay them flat on a sheet or a clean towel.
In a bowl, combine ricotta, a few spoonfuls of pesto (to taste), salt, and pepper. If you like garlic, fold in 1 minced clove.
Spread a thin, even layer of béchamel on the bottom of the prepared dish to prevent sticking.
Lay a single layer of cooked noodles over the béchamel.
Spoon and spread a layer of the pesto-ricotta mixture on the noodles. Sprinkle shredded mozzarella evenly and drizzle a little béchamel over the top.
Repeat noodle → ricotta → mozzarella → béchamel layers until you run out of filling, finishing with a final layer of béchamel and a generous grate of Parmesan.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until the top is golden and bubbly.
Let the lasagna rest for 5–10 minutes before slicing. This helps the layers set and makes neater servings.

Best ways to enjoy it

Serve slices with crisp, contrasting sides and a simple presentation:

Pair with a peppery arugula salad dressed in lemon and olive oil.
Roast cherry tomatoes or serve sautéed green beans for color and texture.
For wine pairings, try a light-bodied red like Chianti or a dry white such as Pinot Grigio.
For family-style serving, bring the whole pan to the table with a big salad bowl and crusty bread.

If you want an inspirational cheesy roll-up side, these garlic Parmesan chicken lasagna roll-ups make a fun companion dish for a themed dinner.

How to store & freeze

Refrigerator: Cover cooled lasagna tightly with plastic wrap or an airtight lid. Keep for up to 3–4 days.
Reheating: Warm individual slices in the microwave for 1–2 minutes, or reheat a larger portion in a 350°F (175°C) oven covered with foil for 15–20 minutes until heated through.
Freezing (assembled, unbaked): Wrap the pan tightly in plastic and foil. Freeze up to 2 months. Bake from frozen at 375°F (190°C) — add about 20–30 minutes to the covered baking time, then remove foil and finish until bubbly.
Safety: Always cool to room temperature no longer than 2 hours before refrigerating to avoid bacterial growth.

Pro chef tips

Don’t over-sauce the noodles. A moderate amount of béchamel ensures creaminess without making the lasagna soggy.
Use freshly grated Parmesan for the best melt and flavor; pre-grated often contains anti-caking agents that affect texture.
If using oven-ready noodles, make sure the béchamel is slightly looser so the sheets hydrate during baking.
Let the lasagna rest after baking. Ten minutes makes slicing cleaner and helps the layers hold together.

Creative twists

Add roasted vegetables: Thinly sliced zucchini, roasted red peppers, or sautéed mushrooms work beautifully between layers.
Meat option: Layer in cooked Italian sausage or shredded rotisserie chicken for extra protein.
Vegan swap: Use cashew ricotta, dairy-free béchamel (olive oil or vegan butter + flour + plant milk), and vegan cheeses.
Pesto variations: Try arugula or spinach pesto for a peppery edge, or add toasted pine nuts for extra texture.

Common questions

Q: Can I use store-bought pesto?
A: Yes. High-quality jarred pesto is a great time-saver. Taste it first and adjust the amount so the ricotta isn’t overpowering or too mild.

Q: How long can I assemble ahead of time?
A: You can assemble the lasagna up to 24 hours in advance. Keep it covered in the fridge and add 5–10 minutes to the baking time if it’s very cold.

Q: Can I skip the béchamel and use tomato sauce instead?
A: You can, but the béchamel is intentional here — it creates the creamy, neutral layer that lets the pesto shine. Using tomato sauce turns the dish into a different (still tasty) lasagna variation.

Q: Do I need to pre-cook the noodles?
A: If you use traditional noodles, cook them al dente to avoid gummy texture. Oven-ready noodles can be used without boiling, but ensure your sauces are not too thick.

Q: Is there a gluten-free option?
A: Yes — use certified gluten-free lasagna sheets and confirm your béchamel (if store-bought) is gluten-free or make one with a gluten-free flour.

Conclusion

Pesto Lasagna is a bright, comforting twist on an Italian classic — easy to assemble, crowd-pleasing, and flexible for many diets and occasions. If you want more inspiration or another pesto-based bake, check out this detailed take on Lasagna al Pesto from Three Olives Branch and another excellent recipe for Italian Basil Pesto Lasagna al Forno at The Pasta Project for variations and plating ideas.

Lasagna al Pesto – Three Olives Branch: https://www.threeolivesbranch.com/lasagna-al-pesto/
Italian Basil Pesto Lasagna al Forno – The Pasta Project: https://www.the-pasta-project.com/italian-basil-pesto-lasagne-al-forno/

Pesto Lasagna

A fresh twist on classic lasagna with creamy ricotta, melty mozzarella, and bright basil pesto, perfect for family dinners and potlucks.

Prep Time 30

Cook Time 30

Total Time 1

Serving Size servings

Ingredients

Lasagna Ingredients

12 oz Lasagna noodles (regular or oven-ready; cook regular to al dente)
15 oz Ricotta cheese (whole-milk ricotta for best texture)
12 oz Mozzarella cheese (shredded or sliced fresh mozzarella)
1 cup Parmesan cheese (freshly grated for best flavor)
2 cups Béchamel sauce (homemade or store-bought white sauce)
1 cup Basil pesto (jarred or homemade; use good-quality olive oil and fresh basil)
to taste Salt
to taste Black pepper
2 tbsp Olive oil for greasing
1–2 cloves Garlic (optional — minced, for a garlicky lift)

Instructions

Preparation

Preheat your oven to 375°F (190°C). Lightly oil a 9x13" baking dish.
Cook the lasagna noodles per package directions until al dente. Drain and lay them flat on a sheet or a clean towel.
In a bowl, combine ricotta, a few spoonfuls of pesto (to taste), salt, and pepper. If desired, fold in 1 minced garlic clove.

Layering

Spread a thin, even layer of béchamel on the bottom of the prepared dish to prevent sticking.
Lay a single layer of cooked noodles over the béchamel.
Spoon and spread a layer of the pesto-ricotta mixture on the noodles. Sprinkle shredded mozzarella evenly and drizzle a little béchamel over the top.
Repeat noodle → ricotta → mozzarella → béchamel layers until you run out of filling, finishing with a final layer of béchamel and a generous grate of Parmesan.

Baking

Cover loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 5–10 minutes until the top is golden and bubbly.
Let the lasagna rest for 5–10 minutes before slicing. This helps the layers set and makes neater servings.

Notes

For a lighter version, use part-skim ricotta and reduce mozzarella slightly. Gluten-free lasagna sheets work fine; adjust cooking per package. If you prefer a brighter pesto, stir in a squeeze of lemon before folding into ricotta.