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