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Pesto Lasagna Recipe

Recipe by Pedro M. A. Neves

This vibrant Pesto Lasagna combines layers of tender pasta sheets with homemade basil pesto, creamy ricotta, and melted cheese for a lighter take on the classic Italian comfort dish. Unlike traditional meat-based lasagna, this version celebrates the fresh, herbaceous flavors of Liguria with aromatic basil that shines through every layer. The result is an elegant, aromatic main course that feels both sophisticated and satisfyingly hearty.

Ingredients

• 500 g dried lasagna sheets (about 18-20 sheets)
• 200 g fresh basil leaves, packed
• 100 g pine nuts
• 75 g Parmigiano-Reggiano cheese, grated
• 4 cloves garlic, minced
• 250 ml extra-virgin olive oil
• 500 g whole milk ricotta cheese
• 200 g fresh mozzarella cheese, torn into small pieces
• 1 large egg
• 50 g Parmigiano-Reggiano cheese, grated (for layering)
• salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• butter for greasing the baking dish

Instructions

1. Make the pesto by combining basil leaves, pine nuts, minced garlic, and 75 g grated Parmigiano-Reggiano in a food processor. Pulse until coarsely chopped, then slowly drizzle in the olive oil while blending until you reach a chunky-but-cohesive consistency. Add lemon juice, salt, and pepper to taste. Set aside.

2. In a large bowl, combine ricotta cheese, torn mozzarella, egg, 50 g grated Parmigiano-Reggiano, and half of the prepared pesto. Mix gently until well combined, then season with salt and pepper. Reserve the remaining pesto for layering.

3. Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package directions until al dente, then drain and lay flat on clean kitchen towels to prevent sticking.

4. Preheat oven to 180°C (350°F). Lightly butter a 23 x 33 cm baking dish and spread a thin layer of the ricotta-pesto mixture on the bottom.

5. Layer three lasagna sheets in the prepared dish, slightly overlapping if needed. Spread about one-quarter of the remaining ricotta-pesto mixture over the sheets, then dot with some of the reserved pesto.

6. Repeat layering: three sheets of pasta, one-quarter of the ricotta mixture, and reserved pesto. Continue until you have used all pasta sheets and filling, ending with pasta on top. The final layer should be pasta sheets.

7. Cover the top with any remaining pesto, then sprinkle with additional grated Parmigiano-Reggiano. Cover the baking dish with foil and bake for 30 minutes until the edges begin to bubble.

8. Remove foil and continue baking for 12-15 minutes until the top is lightly golden and the filling is heated through. The lasagna should bubble gently at the edges.

9. Remove from the oven and let rest for 10 minutes before cutting and serving. This resting period allows the layers to set slightly for cleaner portions.

Substitutions

• For dairy-free: substitute ricotta with cashew cream (soaked cashews blended with vegetable broth), use vegan mozzarella, and replace egg with 2 tablespoons aquafaba or cornstarch mixed with water
• For nut-free pesto: replace pine nuts with sunflower seeds or omit entirely and increase basil slightly for intensity
• For lighter version: use part-skim ricotta and reduce mozzarella by half, using more pesto for flavor
• For spinach variation: add 150 g blanched, squeezed-dry spinach to the ricotta mixture for color and earthiness

Tips

• Make the pesto by hand with a mortar and pestle for better texture control—avoid over-processing, which can bruise the basil and turn it dark
• Lay cooked lasagna sheets on clean towels immediately after draining to prevent them from sticking together, making layering much easier
• Don't skip the 10-minute resting time after baking; it allows the layers to set enough to cut clean, defined portions
• If making ahead, assemble the lasagna completely but refrigerate unbaked for up to 24 hours; add 5-10 minutes to the final baking time when cooking from cold

Pesto Lasagna reflects the culinary traditions of Liguria in northern Italy, where basil-based pesto is a cornerstone ingredient. While lasagna is more famously associated with Bologna and other regions, creative pesto versions celebrate the versatility of Italian pasta dishes and the prominence of fresh herbs in Mediterranean cooking.

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