Description
Lasagna al Pesto is a rich and creamy Italian baked pasta made with layers of basil pesto béchamel sauce, three cheeses, and tender pasta sheets. A comforting vegetarian dish perfect for cozy family dinners.
Ingredients
- 5 lasagna noodles
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 ½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups basil pesto
- 15 oz ricotta cheese
- â…“ cup grated Parmesan cheese
- 1 large egg
- ½ tablespoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded mozzarella cheese
- 6 tablespoons grated Parmesan cheese
Instructions
- Cook lasagna noodles until al dente. Drain and set aside with a little olive oil.
- In a pot, melt butter and whisk in flour. Cook for 30–60 seconds.
- Slowly whisk in milk, salt, and pepper. Simmer until slightly thickened.
- Remove from heat and stir in basil pesto to create the sauce.
- In a bowl, mix ricotta, Parmesan, egg, basil, garlic powder, salt, and pepper.
- Preheat oven to 375°F (190°C).
- Spread pesto sauce in the bottom of a baking dish.
- Layer noodles, ricotta mixture, mozzarella, Parmesan, and pesto sauce.
- Repeat layers and finish with noodles, sauce, mozzarella, and Parmesan on top.
- Cover and bake for 50 minutes.
- Uncover and bake 10–15 more minutes until golden.
- Let rest for 15 minutes before serving.
Notes
- Use a deep 9×9 dish for best layering.
- Add more béchamel if you prefer a creamier lasagna.
- Let it rest before cutting for cleaner slices.
- You can use a 9×13 dish if adjusting noodle quantity.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Bake
- Cuisine: Italian