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

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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.