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Ultimate pesto lasagna with layers of cheese and fresh basil

Pesto Lasagna

This Ultimate & Irresistible Pesto Lasagna combines layers of rich pesto, creamy ricotta, and gooey mozzarella for a delightful twist on the classic Italian favorite.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Lasagna Components
  • 12 pieces lasagna noodles (regular or oven-ready)
  • 1.5 cups basil pesto Use fresh for best flavor.
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese Feel free to add more for richer flavor.
  • 0.5 cup grated Parmesan cheese
  • 2 cups Alfredo sauce or béchamel sauce Homemade is preferable if time allows.
  • 1 cup fresh spinach (optional) Add for extra nutrition.
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper

Method
 

Preparation
  1. Prepare lasagna noodles according to package instructions until al dente. Drain and lay them flat to prevent sticking.
  2. In a bowl, combine ricotta cheese, half of the grated Parmesan, salt, and black pepper. Stir until smooth.
Assembly
  1. Spread a thin layer of Alfredo or béchamel sauce on the bottom of a 9×13-inch baking dish.
  2. Layer on noodles, followed by the ricotta mixture, spoonfuls of pesto, mozzarella, and fresh spinach if using.
  3. Repeat the layers, finishing with noodles topped with sauce, mozzarella, and remaining Parmesan.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Cover the lasagna with foil and bake for 25 minutes.
  3. Remove the foil and bake for an additional 15-20 minutes, or until the dish is bubbly and golden on top.
Serving
  1. Allow the lasagna to rest for 10-15 minutes before slicing. This helps the layers set and makes serving easier.

Notes

Store leftovers in the refrigerator for up to 3-5 days. For longer storage, freeze for 2-3 months. Reheat at 375°F from frozen for about 45 minutes.