Description
This Lasagna al Pesto is a rich and flavorful twist on the classic lasagna. Layers of pesto sauce, creamy béchamel, mozzarella, and Parmesan cheese create a deliciously indulgent dish that’s perfect for any occasion. A perfect way to bring a fresh, herby flavor to a comfort food classic!
Ingredients
Scale
For the Pesto:
- 2 cups fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts (or walnuts for a variation)
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the Lasagna:
- 12 lasagna noodles (fresh or cooked)
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup ricotta cheese (optional, for extra creaminess)
- Fresh basil leaves for garnish (optional)
Instructions
- Make the Pesto:
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the ingredients are finely chopped.
- Slowly stream in olive oil while blending until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- Make the Béchamel Sauce:
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for about 2 minutes to form a roux.
- Gradually whisk in the milk, and cook, whisking constantly, until the sauce thickens (about 5-7 minutes). Stir in nutmeg, salt, and pepper, then remove from heat.
- Prepare the Lasagna Noodles:
- If using dried lasagna noodles, cook according to the package instructions. Drain and set aside. If using fresh noodles, skip this step.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of lasagna noodles on top.
- Spread a layer of pesto over the noodles, then add a layer of béchamel sauce.
- Sprinkle with shredded mozzarella and Parmesan cheese.
- Repeat the layers (noodles, pesto, béchamel, cheeses) until all ingredients are used, finishing with a layer of cheese on top.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Notes
- Cheese Variation: If you don’t have ricotta cheese, you can use more mozzarella or even a bit of mascarpone for extra creaminess.
- Vegetarian: This dish is perfect for vegetarians, but you can also add grilled chicken or other proteins if desired.
- Noodles: Fresh lasagna noodles are best for this recipe, but dried noodles will work too.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the lasagna
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg