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Creamy Pesto Lasagna, made with homemade basil pesto, béchamel sauce, and melty Italian cheeses. An authentic Ligurian-style lasagna that’s fresh, comforting, and perfect for spring or summer. Enjoy our cherished Southern Italian family recipe!
More lasagna recipes you’ll love: Lasagna Bolognese, Spinach and Ricotta Lasagna, White Chicken Lasagna, and Mediterranean Lasagna.
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. We make this recipe all 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 true! Every time we make this for friends, everyone wants the recipe, and there’s nothing left over.
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 carries big flavor.
- Lasagna noodles (boil or no-boil): The base layers that hold everything together; choose your favorite style.
- Pesto Genovese or Pistachio Pesto: A vibrant, herby sauce that brings the signature Ligurian flavor.
- Béchamel sauce: A creamy white sauce that adds richness and helps bind the layers.
- Fresh mozzarella cheese: Soft, melty texture that creates those irresistible cheese pulls.
- Parmigiano Reggiano: Adds depth, saltiness, and that classic aged Italian flavor.
- Toasted pine nuts (optional): A buttery crunch that complements the basil and cheese.
- Fresh basil leaves (optional): For garnish and a pop of fresh herbal aroma.
See the recipe card for exact quantities.
Substitutions and Variations
- Swap béchamel with ricotta-mascarpone cream: Blend ricotta and mascarpone for a creamy, slightly tangy filling—common in Southern Italian-style lasagna.
- Try Lasagna Verde (Spinach Pasta Sheets): Make or buy fresh pasta with spinach blended into the dough for added color. Use my homemade pasta recipe.
- Add Oven Roasted Zucchini and Yellow Squash: Thinly sliced and lightly sautéed, these add texture and bring seasonal Mediterranean flair.
- Mix pesto with sun-dried tomatoes: Swirl in chopped sun-dried tomatoes into the pesto for a Ligurian–Calabrian flavor fusion.
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. For detailed instructions on the pesto sauce and bechamel sauce, please refer to the recipe posts linked above.
Step #1: After making your homemade pesto and bechamel sauce, start layering the lasagna noodles with the filling ingredients.
Step #2: After adding layers of lasagna noodles, pesto sauce, and bechamel, sprinkle a generous amount of mozzarella cheese and a bit of Parmigiano-Reggiano cheese.
Step #3: Repeat with another layer.
Step #4: Add a final layer of cheese and bake until golden brown and bubbly.
My Pro Tip
Recipe 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 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.
FAQ’s
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.
Make-Ahead Storage and Reheating
- Make Ahead: Assemble the lasagna and refrigerate up to 24 hours before baking.
- Storage: Store leftovers in the fridge, tightly covered, for up to 4 days.
- Reheat: Warm in a 350°F oven, covered, until heated through (15–20 minutes).
- Freezing: Freeze fully assembled (unbaked or baked) lasagna for up to 2 months. Thaw overnight in the fridge before baking or reheating.
More Lasagna Recipes
Get ideas for what to serve with lasagna!
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Pesto Lasagna Recipe
Ingredients
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 freshly grated Parmigiano Reggiano
- ½ cup extra virgin olive oil
- Salt, to taste
Béchamel Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3½ cups whole milk, warmed
- Pinch of ground nutmeg
- Salt and white pepper, to taste
For the Lasagna:
- 12-15 lasagna noodles, boiled or no-boil
- 2½ cups mozzarella cheese, freshly grated
- 2 cups Parmigiano Reggiano, freshly grated
- Optional: toasted pine nuts, fresh basil leaves for garnish
Instructions
Make 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, then drizzle in olive oil while processing until smooth but still textured. Taste and adjust salt as needed. Set aside.
Prepare the Béchamel Sauce
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until lightly golden.
- Slowly whisk in warm milk, a little at a time, to prevent lumps. Bring to a gentle simmer, whisking often, until thickened (about 5–7 minutes).
- Season with salt, white pepper, and a pinch of nutmeg. Remove from heat and set aside.
- Cook the Noodles (if using boil noodles)
- Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente. Drain and lay flat on a clean kitchen towel.
- If using no-boil noodles, skip this step.
Assemble the Lasagna
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or butter.
- Layer the lasagna as follows:
- Start with a thin, even layer of béchamel on the bottom of the greased pan.
- Lay down your first layer of lasagna sheets, slightly overlapping to cover the entire surface. Spoon over more béchamel and gently spread it out. Add a few dollops of pesto (about 6), swirl pesto with the back of a spoon into the bechamel. Sprinkle with a mix of Parmigiano and mozzarella.
- Continue layering in this order—pasta, béchamel, pesto, cheese—repeating until you have 4 to 5 layers. Finish with a final layer of pasta topped with a rich coating of béchamel and a final sprinkle of cheese.
Bake
- Cover the dish with foil and bake for 25 minutes. 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.
Notes
- Make Ahead: Assemble up to 1 day in advance and refrigerate before baking.
- Leftovers: Store in the fridge, covered, for up to 4 days.
- Reheat: Warm in a 350°F oven until heated through (15–20 minutes).
- Freeze: Wrap tightly and freeze baked or unbaked for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best pesto lasagna ever!