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A slice of layered pesto lasagna with melted cheese and golden brown edges on a white plate.
Layla

Pesto Lasagna

Creamy, herbaceous layers of fresh pesto, ricotta, and melty mozzarella make this a lighter, brighter take on classic lasagna.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Pesto
  • 4 cups fresh basil leaves packed, about 2 large bunches
  • 3 cloves garlic
  • 0.5 cup pine nuts toasted
  • 1 cup Parmigiano-Reggiano finely grated, divided
  • 0.75 cup extra virgin olive oil
For the Cheese Filling
  • 32 oz whole milk ricotta 4 cups
  • 1 large egg beaten
  • 1 lb fresh mozzarella shredded, divided
For Assembly
  • 12 no-boil lasagna noodles about 12 oz
  • 0.5 cup heavy cream

Equipment

  • 9x13-inch baking dish
  • Large pot for pasta
  • Food Processor or Blender
  • Mixing Bowls

Method
 

Make the Pesto
  1. In a food processor, pulse basil, garlic, and pine nuts until finely chopped, about 10 pulses. Scrape down the sides.
  2. With the motor running, slowly stream in olive oil until smooth and emulsified. Transfer to a bowl and stir in 1/2 cup Parmigiano-Reggiano. Season with salt to taste.
Prepare the Filling
  1. In a large bowl, combine ricotta, beaten egg, and 1 cup of the prepared pesto. Reserve the remaining pesto for layering.
Assemble the Lasagna
  1. Preheat oven to 375 degrees F. Spread 1/4 cup of the reserved pesto in the bottom of a 9x13 inch baking dish. Arrange 4 noodles to cover, breaking as needed to fit.
  2. Spread half the ricotta mixture over noodles, then sprinkle with 1 cup mozzarella. Drizzle 2 tablespoons reserved pesto and 2 tablespoons cream. Repeat with 4 more noodles, remaining ricotta, 1 cup mozzarella, 2 tablespoons pesto, and 2 tablespoons cream.
  3. Top with final 4 noodles. Spread remaining reserved pesto, drizzle with remaining cream, and scatter remaining 1 cup mozzarella plus 1/2 cup Parmigiano-Reggiano. Cover tightly with foil and bake 30 minutes.
  4. Remove foil and bake until bubbling at edges and cheese is spotty golden, 15 to 20 minutes more. Let rest 15 minutes before cutting.

Notes

For deeper flavor, make the pesto up to 2 days ahead and store refrigerated with plastic pressed directly on the surface. Substitute walnuts for pine nuts if needed. Serve with a simple arugula salad dressed with lemon to cut the richness.