Description
Lasagna al Pesto is a rich and creamy Italian dish that layers tender lasagna noodles with a fragrant basil pesto bechamel sauce, ricotta mixture, and melted mozzarella and Parmesan cheeses. This comforting vegetarian lasagna combines three cheeses with a homemade pesto-infused white sauce, perfect for cozy dinners and winter meals.
Ingredients
Scale
Bechamel Sauce
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1 ½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups basil pesto
Ricotta 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 Bechamel Pesto Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the whole milk, ensuring no lumps form. Cook until the sauce thickens slightly, about 5-7 minutes. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Remove from heat and stir in 1 ½ cups of basil pesto until well combined.
- Mix the Ricotta Cheese Layer: In a mixing bowl, combine the ricotta cheese, ⅓ cup freshly grated Parmesan, egg, dried or fresh basil, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Stir until the mixture is smooth and uniform.
- Cook the Lasagna Noodles: Boil the lasagna noodles in salted water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- Assemble the Lasagna: Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of the bechamel pesto sauce on the bottom. Layer three cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then drizzle with one-third of the remaining bechamel pesto sauce. Sprinkle 1 cup of shredded mozzarella cheese over this layer. Repeat the layering with two more noodles, the remaining ricotta mixture, remaining bechamel sauce, and another cup of mozzarella cheese. Top with the last two noodles, spread the remaining mozzarella cheese, and sprinkle with 6 tablespoons freshly grated Parmesan cheese.
- Bake the Lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese on top is bubbling and golden brown.
- Rest and Serve: Allow the lasagna to cool for 10-15 minutes before slicing to help it set and serve easier. Enjoy this cheesy and flavorful pesto lasagna warm.
Notes
- Lasagna al Pesto is a comforting Italian vegetarian dish ideal for cooler weather and winter meals.
- This recipe uses three types of cheese and a creamy basil pesto bechamel sauce for a rich flavor profile.
- To save time, you can use no-boil lasagna noodles, adjusting the sauce quantity slightly to ensure noodles cook fully while baking.
- Leftover lasagna tastes great refrigerated for up to 3 days or frozen for longer storage.
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
