Lasagna al Pesto is a fresh twist on the classic Italian favorite. Instead of the usual tomato sauce, this dish layers silky pasta sheets with vibrant green pesto, creamy ricotta, and melty mozzarella, all baked to bubbly perfection. The basil and pine nuts in the pesto add a lively, herby flavor that makes the whole lasagna feel bright and comforting at the same time.
I love making Lasagna al Pesto when I want something a little different but still cozy and satisfying. It feels lighter than traditional lasagna but still rich enough to fill everyone up. One of my favorite tips is to add a handful of toasted pine nuts on top before baking for a little extra crunch. It gives the dish a nice contrast and a lovely nutty touch.
When I serve this lasagna, I usually pair it with a simple green salad and a glass of crisp white wine to keep the meal fresh and balanced. It’s such a crowd-pleaser that I always get requests to bring it to potlucks or family dinners. Sharing this bright, cheesy, and herb-packed lasagna always feels like a warm hug on the dinner table.
Key Ingredients & Substitutions
Basil Pesto: Fresh basil pesto gives this lasagna its vibrant green color and bold flavor. If you can’t find basil, try arugula or spinach pesto for a milder taste. Store-bought works well but fresh pesto makes the dish pop.
Ricotta Cheese: Ricotta brings creaminess and smooth texture. For a lighter option, swap with cottage cheese or a vegan ricotta made from tofu. Mixing in an egg helps firm up the lasagna layers.
Lasagna Sheets: No-boil sheets save time and prevent overcooking. If you use regular dried ones, boiling until al dente is key to avoid mushy layers later. Fresh pasta can be used too for an extra tender result.
Mozzarella & Parmesan: Mozzarella melts beautifully, creating gooey layers, while Parmesan adds a nutty, salty finish. Feel free to use provolone or fontina in place of mozzarella for a different twist.
Béchamel Sauce: This is optional but adds an extra creamy, velvety layer. If you want to skip it, just build more layers of ricotta and pesto for richness.
How Do I Build Lasagna Layers Without It Getting Mushy?
Layering lasagna can be tricky—you want each bite to hold together without being soggy. Here’s what helps:
- Use just a thin spread of pesto and ricotta per layer to avoid too much moisture.
- Make sure pasta sheets aren’t overcooked; they should be firm to the bite.
- Drain excess liquid from ricotta if it seems watery before layering.
- If you add béchamel, pour it evenly and keep it light on the top layers.
- Cover with foil during the first part of baking to trap steam, then uncover to brown the top nicely.
- Let the lasagna rest for 10 minutes before cutting to let layers set, preventing it from falling apart.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits the lasagna well and bakes evenly.
- Large pot – for boiling or cooking the lasagna sheets if using regular pasta.
- Mixing bowls – to combine ricotta with egg and seasonings easily.
- Spoon or spatula – helps spread the pesto, ricotta, and cheese layers smoothly.
- Aluminum foil – covers the lasagna during baking to keep it moist and prevent browning too quickly.
Flavor Variations & Add-Ins
- Swap out basil pesto for sun-dried tomato pesto for a richer, tangy flavor.
- Add cooked, chopped vegetables like spinach, mushrooms, or zucchini for extra texture and nutrients.
- Replace mozzarella with provolone, fontina, or gouda for different melting flavors.
- Incorporate cooked chicken, turkey, or shrimp to turn this into a heartier main dish.
Lasagna al Pesto
Ingredients You’ll Need:
For The Lasagna:
- 12 lasagna sheets (pre-cooked or no-boil type)
- 1 ½ cups basil pesto (homemade or store-bought)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg (optional, for mixing with ricotta)
- 1 cup béchamel sauce (optional, for creaminess)
- Salt and pepper, to taste
- Fresh basil leaves for garnish
How Much Time Will You Need?
This lasagna takes about 15 minutes to prepare and assemble. Baking time is approximately 40-45 minutes, plus an additional 10 minutes to rest before serving. So, plan for about 1 hour in total from start to finish.
Step-by-Step Instructions:
1. Prep the Oven and Pasta:
Start by preheating your oven to 375°F (190°C). If you’re using regular lasagna sheets, cook them in boiling water until al dente, then drain and set aside. If you’re using no-boil sheets, you can skip this step.
2. Mix the Ricotta Filling:
In a bowl, combine ricotta cheese with the egg (optional) and season with salt and pepper. Stir everything together until creamy. This will make your filling smooth and rich.
3. Assemble the Lasagna Layers:
Lightly grease a 9×13-inch baking dish and spread a thin layer of basil pesto on the bottom. Lay down a layer of lasagna sheets to cover the base.
Spread some ricotta mixture evenly over the pasta, then spoon on some pesto. Sprinkle with shredded mozzarella and a little Parmesan cheese. Repeat these layers—pasta, ricotta, pesto, mozzarella, and Parmesan—until you run out of ingredients, finishing with a top layer of pasta, mozzarella, and Parmesan.
If you like, pour béchamel sauce evenly over the top for extra creaminess.
4. Bake and Rest:
Cover your dish with aluminum foil and bake for 25 minutes. Then, take off the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbling.
After baking, let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving easier.
5. Garnish and Serve:
Just before serving, top with fresh basil leaves for a lovely pop of color and fresh flavor. Serve warm and enjoy your rich, creamy, and vibrant pesto lasagna!
Can I Use Frozen Pesto for This Lasagna?
Yes, frozen pesto works fine! Just thaw it in the fridge overnight or at room temperature for about an hour. Give it a good stir before using to bring back its vibrant texture and flavor.
Can I Prepare Lasagna al Pesto Ahead of Time?
Absolutely! You can assemble the entire lasagna a few hours or even a day ahead. Just cover it tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap, cover with foil, and bake as directed—add a few extra minutes if coming straight from the fridge.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.
Can I Make This Recipe Dairy-Free or Vegan?
Yes! Use a dairy-free pesto, vegan ricotta (such as almond or tofu-based), and substitute mozzarella and Parmesan with plant-based cheese alternatives. Skip the egg or use a flax egg if you like. The béchamel can be made with plant milk and vegan butter too.