Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg
