Gather Round—Let’s Talk Lasagna al Pesto (And A Little Bit About Aunt Marta’s Small Dog)
Okay, so here’s the thing: I made Lasagna al Pesto once for a family get-together, mostly because I was out of tomato sauce but had a wild amount of fresh basil threatening to take over my windowsill. And, I won’t lie, it was a hit! Even Aunt Marta’s weird little dog tried to snag some off the coffee table. Now, every time I make it, I’m bracing for someone to say, “You sure there’s enough cheese on that?” But honestly, is there ever?
Why You’ll Love It (Or Why My Bunch Does, Anyway)
I tend to whip this up when I need something heart-warming, fast-ish, and a just a tad showy. My family goes crazy for it, probably because it’s not your standard meat lasagna and, well, there’s so much cheese! (I tried a lower-fat version—big mistake. It was, as my brother said, “as enthusiastic as a limp tea bag.”)
Forget tricky béchamel: the layers of pesto, cheese, and lasagna sheets are easy to toss together even while answering three text messages and checking if your neighbors’ cat’s still staring in from the garden. Just don’t ask me to make a salad at the same time. Not going to happen.
Here’s What You’ll Need (Substitutions? Of Course)
- 12-ish lasagna sheets (I’ll be honest; sometimes I use the no-boil kind and hope for the best. Works most times!)
- 2 cups ricotta cheese (or cottage cheese in a pinch—my cousin swears by it but, uh, I don’t)
- 2 big handfuls of grated mozzarella (or more, truly who’s counting?)
- 1 cup grated parmesan—my grandmother always insisted on Parmigiano Reggiano, but the pre-grated tub will do if you can’t be fussed
- 1 generous cup pesto sauce (homemade is fancy, but I use a decent jarred one when the basil’s too sad. Sometimes even that vegan one from the store and nobody’s noticed. Yet.)
- 2 eggs, beaten (sometimes just one if that’s all I’ve got—no disaster thus far)
- Salt and pepper, to taste
- A splash of milk if the cheese mixture looks like it came from the desert
- A drizzle of olive oil
How I Throw It All Together
- Get prepped. Put the oven on at 375°F (190°C). Find your best baking dish—mine’s a bit chipped, but I think the lasagna likes that.
- Ricotta time. In a large bowl, mix together ricotta, eggs, a bit of your parmesan (maybe a third of it), a pinch of salt and pepper. Sometimes I add a splash of milk if it’s dry. This is where I usually sneak a taste—quality control!
- Layering fun. Start with a very thin swipe of pesto on the bottom so things don’t stick. Then: lasagna sheets (however you need to fit them), half your ricotta mixture, dollops of pesto, mozzarella, repeat. Top it off with a last layer of pasta, a shot of pesto, the rest of your cheese army. Go on, it’s never too much cheese.
- Oven time. Cover with foil (I forget this more than I care to admit). Bake 25 minutes. Then off with the foil and pop it back in for another 15 minutes or until it’s bubbling with some golden-brown chewy bits. Let it rest for at least 10 minutes before you slice (I never do, but you really should). And don’t worry if it’s looking a little messy. Rustic means authentic—or so I tell anyone who asks.
Some Notes I Wish I’d Known Earlier
- Don’t panic if your pesto’s a bit oily. Actually, that’s a good thing—makes the top nice and golden.
- Run out of lasagna sheets? I’ve been known to use slightly-overcooked penne in layers. Not traditional, but it’ll fill bellies.
- You can swap in spinach or cooked zucchini for a random veggie layer. Just squeeze them dry or you’ll get sad, soggy slices. Learned this one the hard way—once, my lasagna looked like soup. Still ate it, though.
Variations (Yes, Even My Disasters)
- Tried it once with walnuts in the pesto—accidentally grabbed the wrong jar. Not bad! A bit nutty (ha).
- Added chicken one time; honestly, made it weirdly dry. Wouldn’t recommend unless you’re a die-hard carnivore.
- Used gluten-free pasta. Didn’t hold up as well as regular, but my niece didn’t complain.
- I threw in roasted mushrooms once, and it was a win. Highly recommend if you’ve got mushrooms needing a purpose.
Don’t Sweat Equipment (But Here’s What I Use)
- Baking dish (honestly, I used a roasting tin once and nobody noticed)
- Mixing bowl (a giant mug will do for the cheese mixture in a pinch)
- Foil. Or a baking sheet balanced on top if you’re out, which I absolutely have done.
My cousin insists you need a special lasagna pan. I beg to differ. Anything oven-safe and deep enough, and you’re golden.
How I Store (Or Don’t) Leftovers
Supposedly you can keep leftovers, well covered, in the fridge for 3 days. I personally think it tastes even better the next day—the flavors have gotten to know each other better. Though in my house it never lasts more than a day, maybe two if I threaten people with the wooden spoon.
On the Table: How I Serve It
I love it just on its own, but sometimes I’ll do a little arugula salad on the side—mainly because I feel like I should. My friend Giulia always brings over crusty bread to mop up the cheesy bits left in the dish (highly recommended), and we always end up arguing about who gets the last corner piece. Tradition, right?
If Only I’d Known—Pro Tips
- Don’t over-sauce the top; it’ll just get watery. I once tried rushing this step and regretted it because the edges never browned up.
- If you use no-boil sheets, make sure there’s a bit extra moisture—either in the cheese or by thinning the pesto with a splash of milk. Otherwise, you’ll need a fork and a saw.
- Actually, letting it rest really does help you get neater slices. I tend to ignore my own advice, but you shouldn’t.
Questions I Always Get Asked (And My Honest Answers)
- Can I make this ahead of time? Absolutely, and dare I say it tastes better if you do. Just reheat gently or, you know, eat it cold from the fridge. No judgement.
- What can I use instead of ricotta? Cottage cheese sort of works, but it’s runnier. Draining it helps. I’ve never tried cream cheese, but someone told me once (maybe jokingly?) that it was amazing.
- Can I freeze it? You can, but the pesto does lose a bit of its bright color and flavor. I’d eat it fresh if possible.
- Does it have to be green pesto? Nope! Red pesto is fantastic too. Or, heck, mix both if you’re feeling wild.
- What if my pesto is super garlicky? Roll with it. Just maybe warn your dinner guests or keep the breath mints handy.
- Why is the top not browning? Could be too much foil, or not enough time sans-foil at the end. Or, err, maybe your oven is in cahoots with Aunt Marta’s dog. Give it another few minutes.
So that’s my down-to-earth, slightly rambling guide to Lasagna al Pesto—messy, cheesy, forgiving, and, frankly, just what the doctor ordered when Wednesday feels like heavy lifting. Oh, and if anyone finds a better way to stop my spouse from eating the crispy corner bits before I get to them, let me know. I owe you a lasagna.
Ingredients
- 12 lasagna noodles, cooked
- 1 1/2 cups basil pesto (homemade or store-bought)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups béchamel sauce
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
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2Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
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3Layer 3 lasagna noodles over the sauce. Top with a layer of ricotta cheese, a thin spread of basil pesto, some béchamel sauce, and mozzarella cheese. Season with salt and pepper.
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4Repeat the layers (noodles, ricotta, pesto, sauce, and mozzarella) until all ingredients are used, finishing with béchamel sauce and a generous sprinkle of Parmesan cheese.
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5Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
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6Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
520 caloriescal
Protein:
22 gg
Fat:
29 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
42 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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