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Ultimate Pesto Lasagna: 5 Layers of Creamy Deliciousness

Pesto Lasagna

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Pesto Lasagna is a fresh and vibrant twist on classic Italian comfort food. This creamy pesto ricotta lasagna layers tender pasta sheets with basil pesto, ricotta, mozzarella, and savory sauce for a rich yet balanced vegetarian dinner.

Ingredients

Scale
  • 12 lasagna noodles (regular or oven-ready)
  • 1½ cups basil pesto
  • 2 cups (450g) ricotta cheese
  • 2 cups (200g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 2 cups Alfredo sauce or béchamel sauce
  • 1 cup fresh spinach (optional)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Cook lasagna noodles according to package instructions until al dente. Drain and lay flat to prevent sticking.
  2. In a bowl, combine ricotta, half the Parmesan, salt, and pepper. Stir until smooth.
  3. Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Add noodles, ricotta mixture, spoonfuls of pesto, mozzarella, and spinach if using. Repeat layers, finishing with noodles, sauce, mozzarella, and remaining Parmesan.
  4. Preheat oven to 375°F (190°C). Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until bubbly and golden.
  5. Let the lasagna rest 10–15 minutes before slicing to allow layers to set.

Notes

  • Perfect for gatherings or cozy weeknights.
  • Can add more vegetables if desired.
  • Store leftovers in the refrigerator for up to 3 days.

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