Lasagna al Pesto is nothing short of an Italian dream layered onto your plate: silky pasta sheets, creamy béchamel, verdant pesto, and a snowfall of gooey cheese come together to create a dish that tastes like spring and comfort all at once. Imagine aromatic basil mingling with nutty Parmesan and sweet cream, each bite balanced by the just-right chew of pasta. This recipe is celebrated for both its deliciously herbaceous flavor and its visually stunning, green-flecked layers. Whether you’re hosting a cozy dinner or simply want to wow your weekday table, it’s a true showstopper you’ll turn to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Lasagna al Pesto lies in its straightforward and carefully chosen ingredients. Each element, from the freshest basil to the softest mozzarella, plays a starring role in creating unmatched depth, color, and melt-in-your-mouth texture. Here’s what you’ll need:
- Fresh Basil: The soul of pesto, basil brings bright, aromatic freshness that transforms every layer.
- Pine Nuts: Toasted pine nuts lend nutty richness and unmistakable depth to the pesto.
- Parmigiano-Reggiano: Use freshly grated for sharp, salty flavor that marries with both pesto and gooey top.
- Good-Quality Olive Oil: A fruity, extra-virgin oil rounds out the sauce and heightens the dish’s aroma.
- Garlic: Just a clove or two provides gentle heat and classic pesto zing.
- Salt and Pepper: Season each component well—the simplest seasoning makes the flavors sing.
- Lasagna Sheets: Use fresh pasta if you can for a delicate bite, but dried no-boil sheets work well in a pinch.
- Whole Milk: Essential for a rich, velvety béchamel that coats every bite.
- All-Purpose Flour and Butter: The foundation of béchamel, they create the signature creaminess that binds the layers.
- Mozzarella Cheese: Shredded or sliced, it melts into perfect, stringy pools on top.
How to Make Lasagna al Pesto
Step 1: Prepare the Pesto
Start by making the star of the show: your homemade pesto. In a food processor, combine basil leaves, pine nuts, garlic, and a generous pinch of salt. Pulse until chopped, then drizzle in olive oil while processing until you get a vivid green, slightly chunky paste. Lastly, fold in the Parmesan by hand to keep the texture just right. This pesto bursts with aroma and will give Lasagna al Pesto its vibrant personality.
Step 2: Make the Creamy Béchamel Sauce
In a saucepan, melt the butter, then whisk in flour and cook gently until bubbly and just golden. Slowly pour in warm milk, whisking constantly to prevent lumps, then let the sauce thicken to a silky cream, stirring often. Season with salt, pepper, and a hint of nutmeg for warmth. This béchamel ensures luxurious, cohesive layers every time.
Step 3: Prepare the Pasta Sheets
If you’re using fresh pasta, blanch each sheet for just a minute in salted boiling water, then lay flat on a towel. For dried no-boil pasta, skip this step, but make sure there’s plenty of sauce during assembly so the pasta hydrates and turns wonderfully tender.
Step 4: Assemble Lasagna al Pesto
In a baking dish, spread a thin layer of béchamel to prevent sticking. Place a layer of pasta sheets, followed by generous dollops of pesto, a ladle of béchamel, and a scattering of mozzarella. Repeat until you’ve used up your ingredients, finishing with a layer of béchamel, pesto, and all the remaining cheese on top. The layering is the fun part—let each go generously!
Step 5: Bake Until Bubbling and Golden
Cover the lasagna tightly with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil and continue baking for 15 minutes more, until the top is luscious, bubbling, and flecked with gold spots. Let it rest at least 10 minutes before serving; this gives Lasagna al Pesto time to settle and slice up easily.
How to Serve Lasagna al Pesto
Garnishes
Scatter a flurry of freshly grated Parmesan and a handful of torn basil leaves over the top before serving. A few pine nuts add delightful crunch and visual appeal, making the finished Lasagna al Pesto irresistible even before the first bite.
Side Dishes
Pair your Lasagna al Pesto with a simple green salad tossed in lemon vinaigrette, or serve alongside roasted cherry tomatoes for a juicy pop of sweetness. For heartier appetites, warm garlic bread or focaccia soaks up any last drops of sauce and rounds out the meal beautifully.
Creative Ways to Present
Try baking individual Lasagna al Pesto portions in mini cocottes for charming, dinner party-ready servings. Or, slice the lasagna into elegant squares and stack them tall on each plate with a swirl of extra pesto and a drizzle of olive oil for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lasagna al Pesto covered in the refrigerator for up to three days. The flavors actually deepen and meld if it sits overnight, so leftovers are almost more delicious the next day—just be sure to transfer it into an airtight container.
Freezing
To freeze Lasagna al Pesto, cool it completely, then wrap tightly in plastic wrap and foil. Label and date your package, and freeze for up to two months. For best results, freeze before baking, then cook straight from frozen, adding extra time in the oven as needed.
Reheating
Reheat individual portions in the microwave, covered, until steaming hot. For bigger batches, bake in a moderate oven (350°F/175°C) covered with foil to retain moisture. A splash of milk or a spoonful of extra béchamel keeps things creamy, ensuring your Lasagna al Pesto returns to its original lusciousness.
FAQs
Can I use store-bought pesto instead of homemade?
Absolutely! While homemade brings unbeatable freshness to Lasagna al Pesto, a really good quality store-bought pesto can still create a wonderful dish, especially if you’re short on time. Taste it first and adjust salt or cheese as needed.
Is it possible to make this recipe vegetarian or gluten-free?
Yes—Lasagna al Pesto is easy to adapt. Use gluten-free lasagna sheets and check your pesto for no hidden gluten (some brands add breadcrumbs). For strict vegetarians, ensure your cheese is made without animal rennet.
Can I make Lasagna al Pesto ahead for entertaining?
Definitely! Assemble your lasagna a day in advance, cover it well, and keep refrigerated. Bake fresh before serving and your guests will never know it was prepped ahead of time—if anything, the flavors will be even better.
What if I don’t have pine nuts for the pesto?
No pine nuts? No problem! Swap in walnuts or almonds for a similar nutty depth. Just be sure to toast them first for maximum flavor, and your Lasagna al Pesto will still be absolutely delicious.
Why does my béchamel get lumpy?
Lumpy béchamel usually means the flour and butter cooked too much before the milk was added, or the milk wasn’t whisked in slowly enough. For the smoothest sauce, whisk constantly as you stream in the milk and let it heat gently until thickened.
Final Thoughts
I hope you’ll give this Lasagna al Pesto recipe a special spot in your kitchen—it’s bright enough for spring, cozy enough for winter, and endlessly crowd-pleasing. Layer it up, share with friends or family, and savor the kind of meal that makes memories at the table.
Print
Lasagna al Pesto Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting yet elegant Italian dish, Lasagna al Pesto layers fresh basil pesto, creamy béchamel, tender pasta sheets, and gooey cheese into a visually stunning and flavor-packed meal.
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup toasted pine nuts
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 3/4 cup freshly grated Parmigiano-Reggiano
- Salt and black pepper, to taste
- 9–12 lasagna sheets (fresh or dried no-boil)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk (warmed)
- 1/8 tsp ground nutmeg
- 1 1/2 cups shredded or sliced mozzarella cheese
Instructions
- In a food processor, blend basil, pine nuts, garlic, and salt. Drizzle in olive oil while blending into a slightly chunky paste. Fold in Parmesan.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk, stirring constantly until thickened. Season with salt, pepper, and nutmeg.
- If using fresh pasta, blanch sheets for 1 minute in salted boiling water. Drain and dry. If using no-boil pasta, no prep needed.
- Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of béchamel. Layer pasta, pesto, béchamel, and mozzarella. Repeat until ingredients are used, finishing with béchamel, pesto, and cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
- Garnish with extra Parmesan, torn basil, and toasted pine nuts before serving.
- Pairs well with a lemony salad, roasted tomatoes, or garlic bread.
- Swap pine nuts with walnuts or almonds if needed.
Your email address will not be published. Required fields are marked *