Lasagna al Pesto is a fresh twist on a classic favorite, layering tender pasta sheets with creamy ricotta, bright pesto sauce, and melted mozzarella. Instead of the usual tomato sauce, the pesto gives this lasagna a herby and nutty flavor that feels light and satisfying. The combination of basil, garlic, pine nuts, and cheese in the pesto makes each bite taste like a little celebration of green goodness.
I love making this dish when I want something comforting but a bit different from the usual lasagna. It’s also super easy to customize—sometimes I add spinach or roasted veggies to sneak in extra greens. I always make a little extra pesto because I like to drizzle it over the top before serving. It adds a fresh, bold punch that makes the dish feel special.
This lasagna al pesto is perfect for sharing with family or friends on a cozy night. I like to pair it with a crisp salad and crusty bread to soak up all the cheesy, saucy layers. Whenever I make it, people ask for seconds—it’s one of those meals that’s both familiar and exciting, all at once. Plus, it’s a fun way to enjoy the flavors of summer year-round!
Key Ingredients & Substitutions
Lasagna noodles: Fresh or no-boil noodles work great here. No-boil noodles save time and absorb the pesto flavor nicely. If gluten-free is needed, use gluten-free lasagna sheets.
Pesto: The star of the dish! Fresh basil pesto tastes best, but store-bought is a good shortcut. You can swap pine nuts for walnuts or almonds for a different twist. For a vegan version, use nutritional yeast instead of cheese in your pesto.
Ricotta cheese: Adds creaminess and softness to each layer. For a lighter touch, try part-skim ricotta or even cottage cheese blended until smooth.
Mozzarella & Parmesan: Mozzarella melts beautifully, creating that gooey texture everyone loves. Parmesan adds a sharp, nutty flavor. You can swap Parmesan with Pecorino Romano for a stronger bite.
Milk or cream: Optional but helps make the ricotta mixture smoother and richer. If you want a dairy-free option, use unsweetened almond or oat milk.
How Can I Layer the Lasagna for Best Flavor and Texture?
Getting the layers right is key for a balanced lasagna al pesto. Here’s how I do it:
- Start with a thin pesto layer on the bottom to prevent sticking and infuse flavor throughout.
- Place noodles evenly, overlapping slightly to avoid gaps.
- Spread cheese mixture gently but fully, so every bite has creaminess.
- Add pesto on top of the cheese so the green flavor shines through every layer.
- Finish with mozzarella for melting and a golden crust when baked.
This layering ensures each bite hits all the key flavors: creamy cheese, fresh herbs, and tender pasta. Feel free to add veggies like spinach or zucchini between layers for extra color and nutrition!
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it’s the perfect size for layers and easy to serve.
- Large pot – for boiling the noodles; a big one helps prevent splashes and makes the process easier.
- Mixing bowl – to combine the ricotta mixture and pesto easily.
- Spatula or spoon – for spreading the cheese and pesto layers smoothly.
- Aluminum foil – to cover the lasagna during baking and keep it moist.
Flavor Variations & Add-Ins
- Use cooked spinach or roasted zucchini layers for extra greens and texture.
- Swap mozzarella for provolone or fontina cheese for a richer, nuttier melt.
- Add cooked chicken, shrimp, or cooked sausage between layers for protein.
- Mix sun-dried tomatoes or sautéed mushrooms into the cheese layer for added flavor.
Lasagna al Pesto
Ingredients You’ll Need:
Main Ingredients:
- 9 lasagna noodles (fresh or no-boil)
- 2 cups fresh basil pesto (store-bought or homemade)
- 3 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup whole milk or cream (optional, for creamier texture)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Olive oil (for greasing the baking dish)
How Much Time Will You Need?
This lasagna al pesto will take about 15-20 minutes to prepare and assemble. Baking will need about 40-45 minutes, plus an extra 10 minutes of resting time before serving. Overall, you can expect around 1 hour to 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Preheat:
First, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking. If using regular lasagna noodles, cook them according to package instructions until al dente, then drain and set aside.
2. Mix the Cheese Filling:
In a large bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. If you like a creamier filling, stir in the milk or cream until well mixed.
3. Layer the Lasagna:
Spread a thin layer of pesto on the bottom of your prepared baking dish. Lay down a layer of lasagna noodles on top of the pesto. Spread about one-third of the ricotta cheese mixture evenly over the noodles. Drizzle or spread one-third of the remaining pesto sauce over the ricotta layer, and then sprinkle with some shredded mozzarella cheese.
Repeat this layering process two more times: noodles, ricotta mixture, pesto, and mozzarella, for a total of three layers.
4. Bake and Serve:
On the final layer, top with the remaining mozzarella cheese and a generous drizzle of pesto sauce. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 15-20 minutes, until the cheese on top is melted, bubbly, and golden.
Let the lasagna rest for 10 minutes before slicing to help it set. Garnish with fresh basil leaves. Serve warm, and optionally, with fresh cherry tomatoes or a light salad on the side for a delicious meal.
Can I Use No-Boil Lasagna Noodles for This Recipe?
Yes! No-boil noodles work great and save time since you don’t need to pre-cook them. Just layer them as usual—the moisture from the pesto and cheese helps soften them perfectly during baking.
How Can I Store Leftover Lasagna al Pesto?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or milk if it seems dry to keep it creamy.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the lasagna but don’t bake it. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if baking from cold.
What If I Don’t Have Fresh Basil for the Pesto?
You can use high-quality store-bought pesto as a convenient alternative. If you want to make your own, fresh basil is best, but spinach or arugula can be substituted in a pinch for a different but delicious green flavor.
