Pesto Lasagna (Lasagna al Pesto)
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Pesto lasagna (lasagna al pesto) is an authentic, Ligurian-style dinner recipe that’s fresh, comforting, and perfect for spring or summer. You’ll love the bright flavors from the homemade basil pesto, creamy béchamel sauce, and melty Italian cheeses. I hope you enjoy this cherished Southern Italian recipe as much as my family does!
If you love lasagna, don’t miss these recipes for Lasagna Bolognese and White Chicken Lasagna.
Quick Look: Pesto Lasagna
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 people
- Dietary Info: Vegetarian (if made with vegetarian Parmesan cheese); can be made Gluten Free & Dairy Free
- Method: Stovetop (for béchamel sauce) and Oven (for lasagna)
- Technique: Make the homemade pesto and béchamel sauce, then layer the lasagna ingredients in a baking dish and bake until golden brown.
- Flavor & Texture: This basil pesto has layers of tender pasta, zesty pesto, creamy sauce, and gooey cheese that combines into a colorful main course.
Why You’ll Love This Family Favorite!
Lasagna al Pesto (also known as Lasagna al Portofino) originates from Liguria, the coastal region of Italy, where basil pesto is traditionally made.
Unlike the classic meat lasagna or tomato-based versions, this version is layered with vibrant pesto, creamy béchamel, and cheese—no sugo al pomodoro sauce needed. In Italy, we make this year round, but mainly in the summer when we grow our own basil to make the pesto.
If you love pesto, this is the lasagna you didn’t know you needed. This family recipe is tried, tested, and well loved! Every time we make this for friends, everyone wants the recipe, and there’s nothing left over. Enjoy!
Made With AmorE,
Table of Contents
Simple Ingredients
In Italian cooking, simple only works when your ingredients are the best. This pesto lasagna has just a few key components, but each one brings a big flavor!
- Lasagna Noodles: Feel free to use either boil or no-boil noodles; choose your favorite style. I recommend using high quality, bronze-cut pasta for the best flavor and texture; see my post for why good quality pasta matters.
- Homemade Pesto: I highly recommend making your own vibrant, herby pesto Genovese (or even pistachio pesto) to get the signature Ligurian flavor in this dish.
- Béchamel Sauce: This creamy white sauce adds richness and helps bind the layers together. It’s easy to make, and takes just 15 minutes!
- Cheese: I recommend using both fresh mozzarella cheese (for those irresistible cheese pulls) and Parmigiano Reggiano (for depth, saltiness, and a classic aged Italian flavor).
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Save Time & Skip the Béchamel: Swap béchamel for a blend of ricotta and mascarpone cheese. This creates a creamy, slightly tangy filling, which is common in Southern Italian-style lasagna.
- Lasagna Verde (Spinach Pasta Sheets): Make or buy fresh pasta with spinach blended into the dough for added color. Use my Homemade Pasta Recipe if you want to make your own!
- Extra Veggies: Add some thinly sliced, oven roasted zucchini and yellow squash to add texture and a seasonal Mediterranean flair.
- Sun-Dried Tomato Pesto: Swirl in chopped sun-dried tomatoes into the pesto for a Ligurian–Calabrian flavor fusion. (You can also try using my Walnut Pesto for something different!)
How to Make Pesto Lasagna
This is a step-by-step photo overview of this classic pesto lasagna recipe; the full instrcutions are in the recipe card below. Make sure to make the béchamel sauce and basil pesto before you start!
- After making your homemade pesto and bechamel sauce, start layering the lasagna noodles with the filling ingredients.
- After adding layers of lasagna noodles, pesto sauce, and bechamel, sprinkle a generous amount of mozzarella cheese and a bit of Parmigiano-Reggiano cheese.
- Repeat with another layer.
- Add a final layer of cheese.
- Cover and bake for 25 minutes, then uncover and bake for another 15 minutes, or until golden brown and bubbly.
- Let the lasagna rest for 10-15 minutes, then slice and enjoy. Serve with a chopped Italian salad and a refreshing 4-ingredient lemon posset for dessert.
Pesto Lasagna FAQs
Yes, you can use store-bought pesto, but for the freshest flavor, homemade pesto is recommended. If using store-bought, choose a high-quality brand and consider draining excess oil to prevent the lasagna from becoming too greasy.
If you’re using no-boil (oven-ready) noodles, there’s no need to pre-cook them. Just ensure each layer is adequately covered with béchamel and pesto to soften the noodles during baking. For traditional noodles, cook them until just shy of al dente before layering.
Pesto can be rich in oil, so it’s important to use it sparingly in each layer. Balancing it with béchamel sauce helps maintain a creamy texture without excess oil. Additionally, using freshly grated cheeses and draining any excess oil from store-bought pesto can help reduce the grease.
You can assemble the lasagna and refrigerate it for up to 24 hours before baking. You can freeze fully assembled (unbaked or baked) lasagna for up to 2 months. Thaw overnight in the fridge before baking or reheating.
Store leftovers in the fridge, tightly covered, for up to 4 days. Reheat it in a 350°F oven, covered, until heated through (15–20 minutes).
Serving Suggestions
Looking for what to serve with lasagna? A light salad, such as berry goat cheese salad or pear Gorgonzola salad, and homemade bread (like no knead Italian focaccia or my easy Italian bread) round out a lasagana dinner perfectly. Enjoy a light Italian dessert, like Italian pear cake or cannoli cake, at the end of your meal for a special treat!
My Pro Tips
Expert Tips
- Go light on the pesto in each layer. It’s rich—just a few spoonfuls per layer is enough to bring the flavor without overpowering the dish.
- Don’t skip the homemade béchamel. It balances the pesto and keeps the lasagna creamy, not oily.
- Grate your own cheese fresh. It melts better and brings the bold, real flavor that makes this dish special.
- Let it rest before slicing. 15 minutes is just enough time for the layers to set so it slices beautifully.
- Make it ahead. This lasagna tastes even better the next day—let the flavors soak into the pasta overnight.
More Italian Pasta Recipes You’ll Love
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Pesto Lasagna (Lasagna al Pesto)
Ingredients
For the Pesto Genovese (or Use Pistachio Pesto Instead)
- 2 cups fresh basil leaves, packed
- ¼ cup pine nuts, or pistachios for variation
- 2 garlic cloves
- ½ cup Parmigiano Reggiano, freshly grated
- ½ cup extra virgin olive oil
- salt, to taste
For the Homemade Béchamel Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3½ cups whole milk, warmed
- 1 pinch ground nutmeg
- salt and white pepper, to taste
For the Lasagna:
- 12-15 lasagna noodles, either boiled or no-boil
- 2½ cups mozzarella cheese, freshly grated
- 2 cups Parmigiano Reggiano, freshly grated
- toasted pine nuts, optional
- fresh basil leaves, for garnish
Instructions
Making the Pesto
- In a food processor, combine basil, pine nuts (or pistachios), garlic, and a pinch of salt. Pulse until coarsely chopped.
- Add grated Parmigiano. Keep the processor running and slowly drizzle in the olive until the pesto is smooth but still has some texture. Taste and adjust salt as needed. Set aside.
Preparing the Béchamel Sauce
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and stir constantly until the roux is lightly golden, about 1-2 minutes.
- Slowly whisk in the warm milk a little at a time to prevent lumps. Bring to a gentle simmer and cook, whisking often, until thickened; about 5-7 minutes.
- Season the sauce with salt, white pepper, and a pinch of nutmeg to taste. Remove from heat and set aside.
Cooking the Noodles (If Using Boil Noodles)
- Bring a large pot of salted water to a boil. Cook the lasagna noodles until they're just shy of al dente. Drain and lay flat on a clean kitchen towel. (If you're using no-boil noodles, skip this step.)
Assembling the Lasagna
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter.
- Start layering the lasagna by spreading a thin, even layer of béchamel on the bottom of the greased pan. Cover it with a layer of lasagna sheets, slightly overlapping them to cover the entire surface. Gently spread more béchamel on top, then add a few dollops of pesto (about 6), and swirl it into the béchamel with the back of a spoon. Sprinkle with a mix of Parmigiano and mozzarella.
- Continue layering the lasagna in this order: pasta, béchamel, pesto, and cheese, repeating until you have 4 to 5 layers. Ensure the last layer is the béchamel and a final sprinkle of cheese.
Baking the Lasagna
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes, or until the top is bubbling and golden brown.
- Let rest for 10-15 minutes before slicing. Garnish with toasted pine nuts and fresh basil leaves, if desired. Enjoy!
Notes
- Go light on the pesto in each layer. It’s rich—just a few spoonfuls per layer is enough to bring the flavor without overpowering the dish.
- Don’t skip the homemade béchamel. It balances the pesto and keeps the lasagna creamy, not oily.
- Grate your own cheese fresh. It melts better and brings the bold, real flavor that makes this dish special.
- Let it rest before slicing. 15 minutes is just enough time for the layers to set so it slices beautifully.
- Make it ahead. This lasagna tastes even better the next day—let the flavors soak into the pasta overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best pesto lasagna ever!