Pesto Lasagna Recipe

5 from 1 vote

Creamy Pesto Lasagna made with homemade basil pesto, béchamel, and melty Italian cheeses. An authentic Ligurian-style lasagna that's fresh, comforting, and perfect for spring or summer.

Prep Time30

Cook Time40

Total Time1 10

Course: Pasta

Cuisine: Italian

Keyword: lasagna, pesto

Servings: servings

Author: Elena Davis

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 9x13 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 & Storage

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