Lasagna al Pesto is a fresh twist on classic lasagna, layering tender pasta sheets with creamy ricotta, rich pesto sauce, and melty mozzarella. The bright, herby flavor of the pesto really shines through, giving this dish a lovely green color and a burst of basil goodness in every bite.
I love making Lasagna al Pesto when I want something comforting but not too heavy. The pesto adds such a lively flavor that you don’t feel weighed down after eating it. One of my favorite tips is to use homemade pesto if you can—it really makes a difference! But even store-bought works great in a pinch.
This lasagna is perfect served with a simple side salad and a glass of white wine or sparkling water. I find it makes dinner feel special, even on a regular weeknight. Plus, leftovers are fantastic the next day and heat up beautifully. It’s a wonderful way to enjoy classic Italian flavors with a fresh, green twist!
Key Ingredients & Substitutions
Basil Pesto: This is the star of the dish! Fresh basil pesto adds a bright and aromatic flavor. If you don’t have pesto, try spinach or arugula pesto for a twist. Store-bought works fine, but homemade pesto tastes fresher and more vibrant.
Ricotta Cheese: Keeps the lasagna creamy and light. You can substitute with cottage cheese if you want a lighter option, but ricotta’s smooth texture is ideal.
Mozzarella Cheese: Provides the melty, gooey texture everyone loves. Use whole milk mozzarella for best melting. If you’re avoiding dairy, try shredded vegan cheese but expect a different texture.
Parmesan Cheese: Adds a sharp, salty kick. Pecorino Romano can be a good alternative with a slightly stronger flavor.
Lasagna Noodles: No-boil noodles speed up prep and absorb moisture well. If using regular noodles, cook al dente to avoid mushy lasagna.
How Do I Layer This Lasagna to Get the Best Texture and Flavor?
Layering well is key to balanced flavor and texture. Here’s how:
- Start with a thin layer of pesto at the bottom of the pan to prevent sticking and add flavor.
- Place noodles evenly to cover the bottom.
- Spread a smooth layer of ricotta mix to add creaminess.
- Add pesto to keep that fresh basil taste in each bite.
- Top with mozzarella for melt and gooeyness.
- Repeat the layers to build the lasagna, ending with pesto and cheeses on top for browning.
Cover with foil during most of the baking to keep moisture. Remove foil near the end so the top gets golden and bubbly. Letting it rest before cutting helps it hold its shape—so you get neat slices!
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it’s the perfect size for layering and baking the lasagna evenly.
- Large pot – for boiling regular noodles or steaming if you prefer fresh noodles.
- Mixing bowls – to blend the ricotta mixture and prepare pesto if homemade.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor.
- Aluminum foil – to cover the lasagna during baking and keep it moist.
- Grater – for Parmesan cheese or other cheeses you want to shred fresh.
Flavor Variations & Add-Ins
- Protein boost: Add cooked chicken, shrimp, or turkey between layers for extra richness.
- Vegetable add-in: Sauté spinach, mushrooms, or zucchini and layer them in for more texture and nutrients.
- Cheese variety: Use fontina, provolone, or a touch of goat cheese for different flavor profiles.
- Spice it up: Mix red pepper flakes into the pesto or sprinkle some on top for a bit of heat.
Lasagna al Pesto
Ingredients You’ll Need:
For The Lasagna:
- 9 lasagna noodles (no-boil or regular)
- 2 cups basil pesto (homemade or store-bought)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ cup heavy cream or whole milk
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Olive oil, for greasing the baking dish
Time You’ll Need:
This dish takes about 15 minutes to prep if you use no-boil noodles, or 30 minutes if you boil the noodles first. The baking time is 35 to 40 minutes, plus a 10-minute rest after baking. So plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat the oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with olive oil so your lasagna won’t stick.
2. Cook the Noodles (If Needed):
If you’re using regular lasagna noodles, boil them in salted water until they’re just tender (al dente). Drain well and set aside. If you have no-boil noodles, you can skip this step.
3. Mix the Ricotta Cheese Layer:
In a medium bowl, combine the ricotta cheese with half of the Parmesan cheese. Add a pinch of salt and pepper, then stir in the heavy cream or milk to make the mixture smooth and creamy.
4. Start Assembling:
Spread a thin layer of pesto on the bottom of your baking dish to keep the noodles from sticking and add flavor. Place three lasagna noodles side by side on top.
5. Add Your Layers:
Spread a generous layer of your ricotta mixture over the noodles. Spoon and spread some pesto over the ricotta, then sprinkle a layer of shredded mozzarella cheese on top.
6. Repeat:
Repeat the layering of noodles, ricotta mixture, pesto, and mozzarella two more times to build your lasagna up.
7. Finish the Top Layer:
On the top, place the final noodles, spread a good layer of pesto, then top the whole thing with the remaining mozzarella and Parmesan cheese.
8. Bake Your Lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
9. Rest and Serve:
Let your lasagna sit for about 10 minutes before cutting. This helps it hold together nicely. Garnish with fresh basil leaves and serve warm.
Can I Use Frozen Pesto for This Recipe?
Yes, you can use frozen pesto! Just thaw it in the fridge overnight or at room temperature for about an hour before assembling your lasagna. Give it a good stir to reincorporate the oils before using.
Can I Make Lasagna al Pesto Ahead of Time?
Absolutely! Assemble the lasagna the day before, cover it tightly with foil or plastic wrap, and keep it in the fridge. When ready, bake it as directed, adding an extra 5-10 minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 350°F (175°C) until heated through, or microwave individual portions.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese is a good substitute—just blend it a little for a smoother texture. You can also use cream cheese thinned with a bit of milk or shredded mozzarella mixed with cream cheese for creaminess.
