Okay, let me tell you about this Pesto Lasagna. It’s not your grandma’s lasagna, that’s for sure! But trust me, once you try it, you might just forget all about the classic tomato sauce version. I’ve always loved traditional lasagna, but this pesto twist? It’s like a vibrant, herby hug in every bite. Think of it as the cooler, more adventurous cousin of your regular lasagna – just as comforting, but with a bright, fresh flavor that totally sings. My kids, who are notoriously picky, practically inhale this stuff. It’s honestly one of those meals that just brings everyone to the table with smiles (and empty stomachs!). Plus, it’s surprisingly easy to put together, which is a major win on busy weeknights.
What is Pesto Lasagna?
So, what exactly *is* pesto lasagna? Well, simply put, it’s lasagna, but instead of the traditional tomato-based sauce, we’re using a luscious, homemade (or store-bought – no judgment here!) pesto. Think of it as swapping out the usual red for a vibrant green! It’s essentially layers of pasta, a creamy ricotta cheese mixture, plenty of mozzarella, and that glorious pesto. The beauty of pesto lasagna is that it keeps all the comforting elements of classic lasagna but adds a brightness and herbaceous flavor that’s just irresistible. It’s really such a simple concept, but the flavors meld together so beautifully as it bakes. Don’t be intimidated; if you can make regular lasagna, you can absolutely nail this one!
Why you’ll love this recipe?
Okay, where do I even begin? There are so many reasons to fall head-over-heels for this pesto lasagna. What I love most about it is the explosion of fresh, vibrant flavors. The pesto, with its blend of basil, garlic, pine nuts, and Parmesan, just elevates the entire dish. It’s not heavy or overpowering like some tomato sauces can be, but rather a bright and zesty counterpoint to the creamy ricotta and mozzarella. The result? A lasagna that’s both comforting and incredibly delicious.
And speaking of easy, this recipe is surprisingly simple to throw together. While it looks and tastes impressive, it really doesn’t require any fancy techniques or hours in the kitchen. It’s perfect for a weeknight meal or a weekend gathering. I often double the recipe so that I can have leftovers for lunch.
Another thing that makes this pesto lasagna so special is its versatility. You can easily customize it with different vegetables, cheeses, or even add some cooked chicken or sausage. It’s a blank canvas for your culinary creativity!
Compared to my classic lasagna recipe (which is also amazing, don’t get me wrong!), this pesto version just feels a bit lighter and fresher. It’s perfect for spring and summer, or anytime you’re craving something a little different. It’s also incredibly budget-friendly! Pesto, ricotta, and pasta are all relatively inexpensive ingredients, making this a fantastic option for feeding a crowd without breaking the bank.
How to Make Pesto Lasagna
Quick Overview
Making pesto lasagna is easier than you think! Basically, you’ll whip up a ricotta cheese mixture, layer it with lasagna noodles, pesto, and mozzarella cheese, and then bake it until bubbly and golden brown. The magic really happens in the oven as the flavors meld together. One of the things I love about this method is that you can use either fresh or dried lasagna noodles (though I personally prefer the fresh ones). It’s all about layering! And don’t worry about making your own pesto if you’re short on time; store-bought works just fine. This lasagna is really forgiving and customizable, so feel free to tweak it to your liking. The simplicity of this recipe is what makes it so brilliant.
Ingredients
What is the Ricotta Cheese Mixture?
* 15 ounces ricotta cheese (whole milk is my go-to for extra creaminess)
* 1/2 cup grated Parmesan cheese (freshly grated is always best!)
* 1/4 cup chopped fresh basil (adds a lovely aromatic touch)
* 1 large egg (helps bind everything together)
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
For the Lasagna:
* 9 lasagna noodles (fresh or dried) depending on your preference.
* 2 cups pesto (homemade or store-bought)
* 1 cup shredded mozzarella cheese (I like to use part-skim) * 2 cups melted mozzarella (you can use both)
* 1/4 cup grated Parmesan cheese (for topping)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch baking dish. I always use olive oil or cooking spray to prevent the lasagna from sticking. What is the importance of timing in this step? Give the oven enough time to preheat for baking.
Step 2: Prepare the Noodles
If you’re using dried lasagna noodles, cook them according to the package directions. Be careful not to overcook them; you want them to be al dente. If you’re using fresh lasagna noodles, you can skip this step. They’re ready to go straight into the lasagna! I usually cook the noodles about a minute less than the package says, so they don’t get mushy when baking.
Step 3: Make the Ricotta Mixture
In a large bowl, combine the ricotta cheese, Parmesan, chopped basil, egg, salt, and pepper. Set aside. Serve warm. How do I mix everything together until smooth and creamy? Make sure there are no lumps of ricotta left. I always taste the mixture and add a little extra basil if I’m feeling fancy.
Step 4: Assemble the Lasagna
Now it’s time to assemble the lasagna! Spread a thin layer of pesto on the bottom of the prepared baking dish. Then, place three lasagna noodles over the pesto. Spread half of the ricotta mixture over the noodles, followed by one cup of mozzarella cheese. Drizzle with another layer of pesto. Repeat the layers: noodles, ricotta mixture, mozzarella cheese, and pesto. Top with the remaining three noodles, a final layer of pesto, and the remaining mozzarella and Parmesan cheese.
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the lasagna is bubbly and the cheese is golden brown. The baking time can vary depending on your oven, so keep an eye on it. A good trick is to insert a knife into the center; it should come out warm.
Step 6: Cool & Serve
Let the lasagna cool for at least 15 minutes before slicing and serving. How do I cut cheese? I know it’s tempting to dig in right away, but trust me, it is worth the wait!
What should I serve it with?
Pesto lasagna is a pretty complete meal on its own, but that doesn’t mean you can’t pair it with pasta. What are some of the best Side Dishes **For a Light Lunch: ** A simple green salad with lemon vinaigrette is a perfect way to balance the richness of the greens. I also love adding crusty bread for dipping into the pesto. **For a dinner party: Add some cheese and some fresh basil. ** Roasted vegetables, like asparagus or zucchini, make a colorful and healthy addition. Can you serve this with a side of garlic bread or bruschetta? What are some good recipes to serve with pesto lasagna? A crisp white wine, like Pinot Grigio or Sauvignon Blanc, pairs nicely with the pesto flavors. My family usually likes it with a simple side salad and garlic bread. What is the perfect combination of flavors and textures?
What are some tips for perfecting pesto lasagna?
Okay, so I’ve made this pesto lasagna countless times, and I’ve definitely learned a few things along the way! Here are my top tips for making it absolutely perfect every single time.
**Ricotta Cheese Matters:** Don’t skimp on the ricotta! Whole milk ricotta cheese will give you the creamiest, most flavorful lasagna. If you’re watching your calories, you can use part-skim, but the texture won’t be quite as rich.
**Don’t Overcook the Noodles:** If you’re using dried lasagna noodles, be sure not to overcook them. They should be al dente, as they will continue to cook in the oven. Overcooked noodles will result in a mushy lasagna.
**Homemade Pesto is Best (But Store-Bought is Fine!):** If you have the time, making your own pesto is definitely worth it. The flavor is so much fresher and more vibrant than store-bought. However, if you’re short on time, don’t hesitate to use a good quality store-bought pesto. I won’t tell!
**Layering is Key:** When assembling the lasagna, make sure to spread the ricotta mixture and pesto evenly over the noodles. This will ensure that every bite is packed with flavor.
**Let it Rest:** This is probably the most important tip of all! Let the lasagna cool for at least 10-15 minutes before slicing and serving. This allows the cheese to set and makes it much easier to cut. Plus, it gives the flavors time to meld together even more. I know it’s tempting to dig in right away, but trust me, it’s worth the wait.
**Customize it!** Don’t be afraid to get creative with your pesto lasagna. Add different vegetables, cheeses, or meats to make it your own. Some of my favorite additions include spinach, mushrooms, roasted red peppers, and Italian sausage.
What are some Storing and Reheating Tips?
If you have any leftover pesto lasagna (which is a rare occurrence in my house!), you can store it in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. You can also freeze pesto lasagna for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil.
When you’re ready to reheat the lasagna, you can do so in the oven or in the microwave. To reheat in the oven, preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until heated through. To reheat in the microwave, heat on high for 2-3 minutes, or until heated through.
One tip I always follow is to add a little bit of water or broth to the lasagna before reheating it. This will help to prevent it from drying out. And if you’re reheating from frozen, let it thaw in the refrigerator overnight before reheating. It really makes a difference!
What are the Frequently Asked Questions
Final Thoughts
What is your favorite pesto lasagna recipe? Is this a simple, yet satisfying dish? The bright, fresh flavors of the pesto combined with the creamy ricotta and mozzarella cheese are both great pairings. Is there anything more What’s the best part about this app? What are some of my other lasagna recipes? My creamy white sauce lasagna or my creamy black sauce pasta.
Pesto Lasagna
Ingredients
Main Ingredients
- 1 pound Lasagna noodles
- 1 cup Pesto
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions.
- In a bowl, combine ricotta cheese and pesto.
- Layer noodles, ricotta mixture, and mozzarella cheese in a baking dish.
- Bake for 45 minutes, or until bubbly and golden brown.
