Lasagna al Pesto

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Elevate your lasagna game with this delightful Lasagna al Pesto. Combining the rich flavors of creamy béchamel, aromatic basil pesto, and a savory cheese mixture, this lasagna is a perfect fusion of traditional Italian comfort food and fresh, vibrant pesto. Ideal for both family dinners and special occasions, this dish is guaranteed to delight.

Ingredients:

  • For the Béchamel Pesto Sauce:
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • 1 ½ cups whole milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 ½ cups basil pesto
  • For the Cheese Mixture:
    • 15 ounces ricotta cheese
    • 1/3 cup freshly grated Parmesan cheese
    • 1 large egg
    • 1/2 tablespoon dried basil or 2 tablespoons fresh basil, chopped
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
  • For the Lasagna:
    • 5 lasagna noodles (approximately 1/3 box)
    • 3 cups shredded mozzarella cheese
    • 6 tablespoons freshly grated Parmesan cheese

Instructions:

  1. Prepare the Béchamel Pesto Sauce:
    • In a medium saucepan, melt the unsalted butter over medium heat.
    • Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
    • Gradually add the whole milk, whisking continuously until the sauce thickens, about 5-7 minutes.
    • Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
    • Remove from heat and stir in the basil pesto until fully combined. Set aside.
  2. Prepare the Cheese Mixture:
    • In a mixing bowl, combine the ricotta cheese, freshly grated Parmesan cheese, large egg, dried basil or fresh basil, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well blended. Set aside.
  3. Cook the Lasagna Noodles:
    • Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
  4. Assemble the Lasagna:
    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of the béchamel pesto sauce at the bottom of a 9×13-inch baking dish.
    • Place a layer of lasagna noodles over the sauce.
    • Spread one-third of the cheese mixture over the noodles.
    • Sprinkle with 1 cup of shredded mozzarella cheese.
    • Pour one-third of the béchamel pesto sauce over the mozzarella.
    • Repeat these layers two more times, ending with a layer of the béchamel pesto sauce.
    • Sprinkle the top with the remaining 1 cup of shredded mozzarella cheese and 6 tablespoons of freshly grated Parmesan cheese.
  5. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    • Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
  6. Serve:
    • Let the lasagna cool for 10-15 minutes before slicing and serving. Garnish with fresh basil if desired.

Conclusion

Lasagna al Pesto is a delicious twist on the classic lasagna, combining creamy béchamel and basil pesto with layers of cheese and pasta for a truly delectable dish. This recipe is perfect for any occasion and sure to be a hit with family and friends. Enjoy the rich and savory flavors of this pesto-infused lasagna!

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