Lasagna al Pesto is a fresh twist on a classic favorite, layering tender pasta sheets with creamy ricotta, bright pesto sauce, and gooey melted mozzarella. Instead of the usual tomato sauce, this version highlights the vibrant flavors of fresh basil pesto, giving each bite a delightful herbaceous kick. It’s a colorful and tasty dish that feels both comforting and a bit fancy without any fuss.
I love making this lasagna when I want something a little different but still satisfying. The pesto adds such a lovely freshness that keeps the whole dish from feeling too heavy. I usually use homemade pesto when I can, but store-bought works just fine and makes it a quick meal to pull together. Adding a sprinkle of pine nuts on top before baking adds a nice little crunch that I can’t resist.
This lasagna is perfect for family dinners or when friends come over. I like serving it with a simple green salad dressed with lemon juice and olive oil to keep things light. Leftovers are fantastic too—sometimes I eat them cold the next day for a quick snack! Making Lasagna al Pesto always feels like a little celebration of fresh flavors and cozy meals all rolled into one.
Key Ingredients & Substitutions
Lasagna Noodles: No-boil noodles save time and keep the layers tender. If unavailable, regular noodles boiled al dente work perfectly. For a gluten-free option, look for gluten-free lasagna sheets.
Pesto: Fresh basil pesto is the star here, giving that nice herb flavor. You can use store-bought for convenience or blend your own with basil, pine nuts, Parmesan, garlic, and olive oil. Swap pine nuts with walnuts or almonds if needed.
Ricotta Cheese: Adds creaminess and balances the pesto’s punch. For lactose-free diets, try dairy-free ricotta alternatives. Mixing in grated Parmesan boosts flavor.
Béchamel Sauce: This creamy white sauce keeps the lasagna moist and rich without overpowering the pesto. If you want less fuss, try substituting béchamel with an extra layer of ricotta mixed with a bit of milk for creaminess.
Mozzarella & Parmesan: Mozzarella brings melting stretchiness, while Parmesan adds sharpness. Feel free to use part-skim mozzarella for a lighter dish or Pecorino Romano in place of Parmesan for a tangier kick.
Optional Chicken: Adding cooked shredded chicken boosts protein and makes this more filling. You can leave it out for vegetarian lasagna or swap it with mushrooms or spinach for more veggies.
How Do I Layer Lasagna al Pesto to Get Perfect Texture and Flavor?
Layering is key to spreading flavors evenly without making the dish too dense or dry. Here’s how I do it:
- Start with a thin layer of béchamel on the pan to prevent sticking and add moisture.
- Place noodles flat, covering the base fully but not overlapping too much.
- Spread a thin layer of pesto on the noodles to infuse flavor without overpowering.
- Dollop ricotta mixed with Parmesan across the pesto and gently spread it out.
- Sprinkle shredded mozzarella and optional chicken evenly but in moderation.
- Repeat layers, keeping each element balanced so no one flavor dominates.
- For the top, add extra béchamel, pesto, mozzarella, and Parmesan for a golden cheesy crust.
Also, don’t rush the baking! Baking uncovered ensures the top crisps nicely while keeping inside creamy. Letting it rest 10 minutes after baking helps the lasagna set so that your slices hold shape nicely when plated.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the perfect size for even layers and easy to carry.
- Saucepan – for making the béchamel sauce; it’s small but mighty for smooth results.
- Whisk – helps combine the roux and milk without lumps, keeping the sauce creamy.
- Cooking pot – to boil lasagna noodles if you’re not using no-boil ones.
- Spatula or spoon – for spreading pesto, ricotta, and béchamel evenly during assembly.
Flavor Variations & Add-Ins
- Use grilled chicken or turkey instead of shredded chicken for a different meaty flavor.
- Stir chopped sun-dried tomatoes or roasted red peppers into the pesto for extra richness.
- Mix in sautéed spinach, mushrooms, or zucchini layers to boost veggie content.
- Add a sprinkle of crushed red pepper flakes or a pinch of garlic powder if you like some heat or extra flavor.
Lasagna al Pesto
Ingredients You’ll Need:
For the Lasagna:
- 9-12 lasagna noodles (preferably no-boil or pre-cooked)
- 2 cups fresh basil pesto (homemade or store-bought)
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel sauce (see below)
- 2 cups cooked chicken breast, shredded (optional)
- Olive oil, for drizzling
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
- Cherry tomatoes, roasted (optional, for serving)
Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- Salt, pepper, and a pinch of nutmeg
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, including making the béchamel sauce and assembling the lasagna, plus 30-35 minutes of baking time. Allow an additional 10 minutes for the lasagna to rest before serving.
Step-by-Step Instructions:
1. Make the Béchamel Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux. Slowly add the milk while whisking continuously to prevent lumps. Cook until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
2. Cook the Lasagna Noodles
If you’re using regular lasagna noodles, cook them in salted boiling water until al dente. Drain and set aside. No-boil noodles can be used as is.
3. Prepare the Ricotta Mixture
In a bowl, combine the ricotta cheese with half of the grated Parmesan. Season lightly with salt and pepper, then mix well.
4. Assemble the Lasagna
Lightly spread a thin layer of béchamel sauce on the bottom of your baking dish to prevent sticking. Lay down your first layer of noodles evenly.
Spread a thin layer of pesto over the noodles, then add dollops of the ricotta mixture and gently spread. Sprinkle some shredded mozzarella and, if using, add a little shredded chicken evenly on top.
Repeat layering with noodles, béchamel, pesto, ricotta, mozzarella, and chicken until you run out of ingredients.
For the top layer, add noodles, then cover with béchamel sauce, the remaining pesto, shredded mozzarella, and the last of the Parmesan cheese.
5. Bake and Serve
Place the assembled lasagna in the preheated oven at 375°F (190°C) and bake uncovered for 30-35 minutes, or until the top is bubbling and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil leaves and drizzle with a little olive oil if you like. Serve with roasted cherry tomatoes on the side for a fresh touch.
Can I Use Frozen Pesto for Lasagna al Pesto?
Yes! Frozen pesto works well—just thaw it in the fridge overnight or gently warm it at room temperature before assembling the lasagna for easier spreading.
Can I Make Lasagna al Pesto Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Omit the Chicken for a Vegetarian Version?
Definitely! You can leave out the chicken or replace it with sautéed vegetables like mushrooms, spinach, or zucchini for a delicious vegetarian lasagna al pesto.