Lasagna Al Pesto Recipe

This twist on traditional lasagna is one of our new favorites. I found this recipe on Pinterest and posted it below. In parentheses I’m sharing a few modifications I made.

Lasagna al Pesto Recipe

Lasagna al Pesto (Pesto Lasagna) is a cheesy homemade Italian lasagna recipe. Made with three cheeses, noodles + a creamy bechamel basil pesto sauce. A comfort food perfect for cold weather and winter. Bonus- it’s vegetarian.

Prep Time30minutes mins

Cook Time- about 1hour

Resting Time-15minutes

Servings: 6 servings


  • Baking dish (9×9 inches)
  • Large pot


Bechamel Pesto Sauce

  • 3 Tablespoons unsalted butter
  • 3 Tablespoons flour
  • 3 cups whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups basil pesto

Cheese Mixture

  • 15 ounces ricotta cheese
  • ⅓ cup freshly grated Parmesan cheese
  • 1 large egg
  • ½ Tablespoon dried basil or 2 Tablespoons fresh, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • 5 lasagna noodles (I cook the whole box)
  • 3 cups shredded mozzarella cheese
  • 6 Tablespoons freshly grated Parmesan cheese


Prepare the Noodles

  • Cook the noodles in a large pot of water as per package direction. While al dente drain and toss with a little olive oil to help prevent sticking. Set aside.

Make the Pesto Béchamel Sauce

  • Make your basil pesto, if not done already. Store bought works too!
  • In a medium or large pot melt the butter over medium heat. When melted, add the flour and stir to combine. Cook 30-60 seconds.
  • Whisk in the milk, salt, and black pepper. Cook on a simmer, stirring occasionally, until the sauce slightly thickens, approximately 7-10 minutes.
  • Remove the sauce from the heat. Add the pesto and stir to combine. Season to taste with salt and black pepper.

Prepare Cheese Mixture

  • In a medium bowl, combine all of the cheese mixture ingredients. Season to taste with salt, basil, and pepper.


  • When ready to cook, preheat oven to 375°F.
  • Spread ½ cup of the pesto sauce across the bottom of a 9 by 9 baking dish.
  • Cut the lasagna noodles in half to turn each one into shorter strips. Lay three strips across the bottom of the dish, slightly overlapping. (I overlap 4 noodles horizontally with one piece cut to fit across the end for each layer)
  • Dollop 1 cup of the cheese mixture over the noodles and gently spread across the noodles.
  • Sprinkle 1 cup of shredded mozzarella on top of the cheese mixture, followed by 2 Tablespoons of Parmesan.
  • Scoop and gently spread 1 cup of the pesto sauce across the cheeses.
  • Repeat another layer of noodles, cheese mixture, mozzarella, Parmesan, and pesto sauce. You should be out of the ricotta cheese mixture at this time.
  • Prepare the top layer by laying out the third layer of noodles. Top with the remaining pesto sauce, approximately 1.5 cups (unless you want to save some for serving).
  • Sprinkle with the remaining 1 cup of mozzarella and 2 Tablespoons of Parmesan.
  • Cover with tin foil or a lid and bake for approximately 50 minutes. The edges of the dish should be bubbling and the top cheese melted. Remove the lid/foil and finish baking 10-15 minutes or until the top is lightly browned. (Want a darker top? Remove the cover earlier or turn on the broiler for a few minutes).
  • Remove from oven and let sit 15 minutes before cutting and serving.

This is SO good and a great alternative to traditional lasagne.

Bon Appetite! Kristen

Laurel Dane Designs, LLC

DIY Blogger, Personal Organizer and Designer