Pesto Lasagna with Cheese Recipe

If you’re looking for a unique twist on classic comfort food, you’ve got to try this Pesto Lasagna with Cheese Recipe. It’s not your usual tomato sauce lasagna—instead, it’s layered with vibrant basil pesto and three kinds of ooey-gooey cheese that’ll have you swooning from the very first bite. Trust me, once you try this, it’ll become a favorite in your recipe rotation. I absolutely love how this turns out creamy, cheesy, and packed with the fresh herby goodness of pesto—perfect for cozy nights when you want something indulgent but still fresh.

this …

Ingredients You’ll Need

The magic of this Pesto Lasagna with Cheese Recipe is in the balance: the creamy bechamel, fresh pesto, and three cheeses all play a crucial role. When shopping, look for good-quality pesto (or make your own!) and fresh cheeses to really boost flavor.

• Unsalted Butter: Helps create the bechamel sauce base; unsalted lets you control the saltiness perfectly.
• Flour: Thickens the bechamel for that perfect creamy consistency.
• Whole Milk: I recommend whole milk for richness; low-fat milk won’t give quite the same creaminess.
• Salt & Black Pepper: Essential for seasoning – don’t skip seasoning the sauce well!
• Basil Pesto: The star ingredient – bright, herbal, and perfect when fresh.
• Ricotta Cheese: Adds tangy creaminess to the layers and keeps the lasagna moist.
• Freshly Grated Parmesan Cheese: Adds a salty, nutty punch—grate it fresh for best flavor.
• Large Egg: Binds the ricotta mixture gently so it doesn’t get watery.
• Dried or Fresh Basil: For added herb flavor; fresh is fantastic if you have it.
• Garlic Powder: Adds a subtle warmth without overpowering the pesto.
• Lasagna Noodles: Use no-boil or regular lasagna noodles; just cook accordingly.
• Shredded Mozzarella Cheese: For that glorious, melty, stretchy cheese layer everyone loves.
• Additional Parmesan Cheese: Sprinkled on top to get that golden, crispy cheesy crust.

Variations

One of the things I love about this Pesto Lasagna with Cheese Recipe is how easy it is to customize. I’ve played around with a few variations over the years depending on what I have on hand or what my family is craving. Feel free to make it your own!

• Adding Vegetables: I sometimes layer in roasted zucchini or spinach for extra nutrition and texture—it adds a lovely freshness.
• Using Vegan Cheese: If you’re dairy-free, swapping in vegan ricotta and mozzarella substitutes works surprisingly well with pesto’s bold flavor.
• Protein Boost: Toss in cooked shredded chicken or sausage if you want a heartier meal—though I love keeping it vegetarian!
• Homemade Pesto: Fresh pesto you make yourself elevates the dish, and you can tailor the herbs and nuts to your taste.

How to Make Pesto Lasagna with Cheese Recipe

Step 1: Prepare the Creamy Pesto Bechamel

This step is where the magic starts. Melt the unsalted butter in a saucepan over medium heat, then whisk in the flour until it forms a smooth paste—this is your roux. Slowly add the whole milk while whisking constantly to avoid lumps. Once the sauce starts thickening, season it with salt and pepper and then stir in the basil pesto. This creamy pesto bechamel is what sets this lasagna apart from your usual tomato-based one.

Step 2: Mix the Ricotta Cheese Layer

In a bowl, combine the ricotta cheese with freshly grated Parmesan, the large egg, dried basil (or fresh, if using), garlic powder, salt, and pepper. I discovered that the egg really helps keep the ricotta firm and rich as the lasagna bakes, so don’t skip it! Mix until well blended but don’t overwork it—you want it creamy and smooth.

Step 3: Cook the Lasagna Noodles

Cook the lasagna noodles in salted boiling water until al dente according to package instructions. If using no-boil noodles, you can skip this step, but I find cooking them ahead ensures perfect texture. Drain and lay them flat on a lightly oiled tray so they don’t stick.

Step 4: Assemble the Lasagna

Now for the fun part! Spread a thin layer of the pesto bechamel on the bottom of your baking dish to prevent sticking. Then, start layering: noodles first, followed by a generous spread of the ricotta mixture, a ladle of pesto bechamel, a sprinkle of shredded mozzarella, and a few grates of Parmesan. Repeat the layers until you use up all ingredients, finishing with mozzarella and Parmesan on top. My family goes crazy for that golden cheesy crust!

Step 5: Bake to Perfection

Cover the lasagna with foil and bake at 375°F (190°C) for about 45 minutes. Then remove the foil and bake for another 15 minutes or until the top is bubbly and golden brown. Let it rest for at least 15 minutes before slicing—that resting step helps everything set up beautifully and makes serving much easier.

How to Serve Pesto Lasagna with Cheese Recipe

Garnishes

I like to sprinkle a little extra fresh basil or chopped pine nuts on top just before serving. It adds a nice pop of color and a subtle crunch that contrasts beautifully with the creamy layers. A drizzle of good quality olive oil is also a lovely finishing touch.

Side Dishes

Pair this lasagna with a simple, crisp green salad dressed lightly with lemon vinaigrette—it cuts through the richness perfectly. For a heartier meal, roasted vegetables like asparagus or Brussels sprouts work wonderfully alongside.

Creative Ways to Present

For special occasions, I sometimes bake individual portions in small ramekins for a charming presentation. You can also try layering in colorful heirloom tomatoes or swirls of roasted red pepper for a festive look and flavor boost.

Make Ahead and Storage

Storing Leftovers

I store leftover pesto lasagna tightly covered in the fridge for up to 4 days. It reheats beautifully and the flavors actually marry even better after a day or two. Just be sure to cover it well to prevent drying out.

Freezing

This recipe freezes like a dream! I freeze portions in airtight containers with parchment paper between layers to keep them from sticking together. When you’re ready, thaw overnight in the fridge before reheating gently in the oven.

Reheating

To reheat, cover the lasagna with foil and bake at 350°F (175°C) for about 20–25 minutes or until heated through. Removing the foil for the last 5 minutes gives you that lovely top crust again. If in a hurry, microwave slices covered with a damp paper towel to keep them moist.

FAQs

Final Thoughts

I still remember the first time I whipped up this Pesto Lasagna with Cheese Recipe. It was a chilly evening, and the combination of that creamy pesto sauce and oozy cheeses was like a warm hug on a plate. I knew right away this was going to be a family staple. If you’re looking to impress without stress and want something that feels both elegant and homey, this recipe’s got you covered. Give it a try and see how easy it is to create your own cheesy, herby masterpiece in the kitchen—you’ll be so glad you did!

Print