Description
This Lasagna al Pesto is a flavorful twist on the classic Italian dish, featuring layers of creamy pesto béchamel sauce, a rich cheese mixture, and tender lasagna noodles. It’s the perfect comforting meal that brings fresh basil pesto into every bite, delivering a delightful herby, cheesy experience.
Ingredients
Scale
For the Pesto Béchamel Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups basil pesto (store-bought or homemade)
For the Cheese Mixture:
- 15 ounces ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- ½ tablespoon dried basil (or 2 tablespoons fresh, chopped)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Lasagna:
- 5 lasagna noodles (approximately 1/3 of a box)
- 3 cups shredded mozzarella cheese
- 6 tablespoons freshly grated Parmesan cheese
Instructions
Prepare the Noodles:
- Cook the Noodles:
Cook the lasagna noodles in a large pot of salted boiling water according to the package instructions. Drain the noodles and toss them with a little olive oil to prevent sticking. Set aside.
Make the Pesto Béchamel Sauce:
- Make the Roux:
In a medium pot, melt the butter over medium heat. Once melted, add the flour and whisk together, cooking for 30-60 seconds to form a roux. - Add Milk:
Slowly whisk in the milk, followed by the salt and black pepper. Let the sauce simmer, stirring occasionally, until it thickens to a creamy consistency, about 7-10 minutes. - Add Pesto:
Remove the sauce from the heat and stir in the basil pesto. Taste and adjust seasoning with more salt or pepper if necessary. Set the sauce aside.
Prepare the Cheese Mixture:
- Combine Ingredients:
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, dried basil (or fresh), garlic powder, salt, and black pepper. Stir until well combined. Set aside.
Assemble the Lasagna:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Layer the Lasagna:
Spread ½ cup of the pesto béchamel sauce evenly across the bottom of a greased 9×9-inch baking dish.
Cut the cooked lasagna noodles in half to create shorter strips. Lay three strips across the bottom of the dish, slightly overlapping.
Spread 1 cup of the ricotta cheese mixture over the noodles, followed by 1 cup of shredded mozzarella cheese and 2 tablespoons of Parmesan.
Spoon ½ cup of the pesto béchamel sauce over the cheese mixture. - Repeat Layers:
Continue layering noodles, cheese mixture, mozzarella, Parmesan, and pesto béchamel sauce until all ingredients are used up. - Top Layer:
For the top, place the final noodles, spread the remaining pesto béchamel sauce, and top with the remaining mozzarella and Parmesan cheese.
Bake the Lasagna:
- Cover and Bake:
Cover the baking dish with aluminum foil and bake for 50 minutes, until the edges are bubbling and the cheese is melted. - Finish Baking:
Remove the foil and bake for another 10-15 minutes, or until the top is lightly browned. For a darker top, broil for 2-3 minutes at the end of the baking time. - Let it Rest:
Remove the lasagna from the oven and let it sit for 15 minutes before slicing and serving.
Notes
- You can prepare the lasagna a day ahead and refrigerate it overnight before baking.
- If you prefer a richer flavor, you can substitute part of the whole milk with heavy cream in the béchamel sauce.
- Use homemade or store-bought pesto, depending on what you have on hand. Fresh pesto will add a vibrant flavor.
- For a quicker prep time, use no-boil lasagna noodles.
- Lasagna can be frozen for up to 3 months; bake directly from frozen, adding 20-30 minutes to the cooking time.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 90mg