This lasagna al pesto is a creamy, comforting pasta bake made with tender lasagna sheets, ricotta, basil pesto, mozzarella, and Parmesan. It is a fresh twist on classic lasagna, with rich layers of cheese and herby flavor in every bite.
Why You’ll Love This Recipe
Lasagna al pesto is perfect when you want something cozy but a little lighter and brighter than a tomato-based lasagna. The pesto brings a fragrant basil flavor that pairs beautifully with creamy ricotta and melted mozzarella. It is simple enough for a family dinner, but special enough to serve when you want an Italian-inspired meal that feels a little more elegant. It also reheats well, so it is great for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 lasagna sheets
2 cups ricotta cheese
1 1/2 cups basil pesto sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil for garnish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with the olive oil.
Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package directions until just tender. Drain and lay them flat so they do not stick together.
In a medium bowl, mix the ricotta cheese, egg, salt, and black pepper until smooth.
Spread a thin layer of pesto on the bottom of the baking dish.
Arrange 3 lasagna sheets over the pesto. Spread about one-third of the ricotta mixture over the pasta, then spoon over some pesto. Sprinkle with mozzarella and a little Parmesan.
Repeat the layers two more times: lasagna sheets, ricotta mixture, pesto, mozzarella, and Parmesan.
Finish with a final layer of lasagna sheets, the remaining pesto, mozzarella, and Parmesan on top.
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and lightly golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil and serve warm.
Servings and timing
Servings: 6
Prep time: 20 minutes
Cook time: 35 to 40 minutes
Resting time: 10 minutes
Total time: about 1 hour
Variations
For a richer version, add a thin layer of béchamel sauce between each layer. You can also stir a little spinach into the ricotta mixture for extra color and flavor. For more texture, add toasted pine nuts on top before serving. If you want a stronger cheese flavor, use part provolone or fontina along with the mozzarella.
Storage/Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. You can also cover the baking dish tightly and refrigerate it whole.
To reheat, place a portion in the microwave and warm in short intervals until heated through. For the best texture, reheat in the oven at 350°F (175°C), covered with foil, for about 15 to 20 minutes.
This lasagna also freezes well. Wrap individual portions or the full baked dish tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works very well in this recipe and saves time. Choose one with a fresh basil flavor for the best result.
Do I need to boil the lasagna sheets first?
If you are using regular lasagna sheets, boil them first according to the package directions. If you are using oven-ready sheets, you can skip that step.
Can I make this lasagna ahead of time?
Yes, you can assemble it several hours in advance and keep it covered in the refrigerator until you are ready to bake.
What type of pesto is best?
Classic basil pesto is the best choice for this dish because it gives the lasagna its signature fresh and herby flavor.
Can I add vegetables to the layers?
Yes, spinach, zucchini, or sautéed mushrooms work nicely in this recipe and pair well with the pesto and cheeses.
How do I keep the lasagna from falling apart?
Let it rest for at least 10 minutes after baking. This helps the layers settle and makes slicing much easier.
Can I freeze lasagna al pesto before baking?
Yes, you can assemble it, wrap it tightly, and freeze it before baking. Thaw it overnight in the refrigerator before cooking.
What can I serve with lasagna al pesto?
A crisp green salad, roasted vegetables, or garlic bread all make great side dishes for this lasagna.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese can be used in place of ricotta, though the texture will be slightly different and less creamy.
How do I know when it is done baking?
The lasagna is ready when the cheese on top is melted, bubbling, and lightly golden, and the center is hot throughout.
Conclusion
Lasagna al pesto is a deliciously creamy and flavorful pasta bake that brings a fresh Italian touch to the table. With its layers of tender pasta, ricotta, pesto, and melted cheese, it is comforting, simple, and perfect for sharing. Whether you serve it for a weeknight dinner or a special meal, this recipe is sure to become a favorite.
Lasagna al Pesto is a creamy baked pasta dish layered with tender lasagna sheets, ricotta, basil pesto, mozzarella, and Parmesan for a fresh, herby twist on classic lasagna.
Ingredients
12 lasagna sheets
2 cups ricotta cheese
1 1/2 cups basil pesto sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil for garnish
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Bring a large pot of salted water to a boil and cook the lasagna sheets according to package directions until just tender. Drain and lay flat.
In a bowl mix the ricotta cheese, egg, salt, and black pepper until smooth.
Spread a thin layer of pesto on the bottom of the baking dish.
Place 3 lasagna sheets over the pesto.
Spread one-third of the ricotta mixture over the pasta, then add some pesto and sprinkle with mozzarella and Parmesan.
Repeat the layers two more times with pasta, ricotta mixture, pesto, mozzarella, and Parmesan.
Finish with a final layer of lasagna sheets topped with remaining pesto, mozzarella, and Parmesan.
Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake another 10 to 15 minutes until the cheese is melted and lightly golden.
Let the lasagna rest for 10 minutes before slicing.
Garnish with fresh basil and serve warm.
Notes
Add béchamel sauce between layers for a richer version.
Mix fresh spinach into the ricotta for added flavor and color.
Sprinkle toasted pine nuts on top before serving for texture.
Replace part of the mozzarella with fontina or provolone for deeper cheese flavor.
Use oven-ready lasagna sheets to skip the boiling step.
