Pesto Lasagna (Lasagna al Pesto)

5 from 1 vote

Pesto Lasagna (Lasagna al Pesto)

This creamy pesto lasagna is a light and refreshing dinner made with homemade basil pesto, creamy béchamel sauce, and melty Italian cheeses. This authentic Ligurian-style lasagna is ready in just over an hour, and is the perfect dish enjoy during spring or summer!

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner

Cuisine: Italian

Keyword: lasagna al pesto, pesto lasagna

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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 9x13-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