Description
Lasagna al Pesto is a delightful twist on classic lasagna that layers fresh basil pesto with creamy béchamel sauce, mozzarella, Parmesan, and optional ricotta cheese between tender lasagna noodles. This dish combines vibrant herb flavors and rich, cheesy textures, making it an elegant and comforting Italian meal perfect for family dinners or special occasions.
Ingredients
Scale
Pesto
- 2 cups fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts (or walnuts for a variation)
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Béchamel Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Lasagna Assembly
- 12 lasagna noodles (fresh or cooked)
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup ricotta cheese (optional, for extra creaminess)
- Fresh basil leaves for garnish (optional)
Instructions
- Make the Pesto: In a food processor, combine basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse several times until the ingredients are finely chopped and well blended.
- Blend the Olive Oil: Slowly stream in the extra-virgin olive oil while the food processor is running until the pesto reaches a smooth and creamy consistency. Season with salt and pepper to taste, then set aside.
- Prepare the Béchamel Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for about 2 minutes to cook the roux without browning.
- Add Milk and Seasonings: Gradually whisk in the whole milk, continuing to whisk constantly until the sauce thickens, about 5 to 7 minutes. Stir in nutmeg, salt, and pepper to taste, then remove from heat and set aside.
- Cook Lasagna Noodles: If using dried lasagna noodles, cook them according to package instructions until al dente. Drain and set aside. Fresh noodles can be used directly without pre-cooking.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Assemble the First Layer: Spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Place a layer of lasagna noodles over the béchamel.
- Add Pesto and Béchamel Layers: Spread a layer of pesto evenly over the noodles. Then spoon and spread a layer of béchamel sauce on top of the pesto layer.
- Add Cheese Layer: Sprinkle the layer generously with shredded mozzarella and grated Parmesan cheese. Optionally, dollop some ricotta cheese for extra creaminess.
- Repeat Layers: Repeat layering noodles, pesto, béchamel, and cheeses until all ingredients have been used, finishing with a final cheese layer on top.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with fresh basil leaves if desired before slicing and serving.
Notes
- Using fresh basil leaves for pesto ensures the best flavor, but you can substitute with frozen basil if fresh is unavailable.
- Walnuts can replace pine nuts to reduce cost or change flavor slightly.
- Ricotta cheese in the layers is optional but adds creaminess to the lasagna.
- Fresh lasagna noodles skip the boiling step; dried noodles require cooking beforehand.
- Letting the lasagna rest before serving helps the layers set for cleaner slices.
- Store leftovers tightly covered in the refrigerator for up to 3 days or freeze for longer storage.
