Once You Try This Pesto Lasagna, You’ll Want To Keep Making It All The Time

Indulge your taste buds in a culinary symphony of flavors with our Pesto Lasagna recipe, where the classic charm of traditional lasagna meets the vibrant freshness of homemade pesto. This delightful fusion showcases layers of al dente lasagna noodles embraced by creamy ricotta, juicy cherry tomatoes, and a harmonious blend of mozzarella and Parmesan cheeses. The star of the show is our homemade pesto, a luscious concoction of fresh basil, Parmesan, pine nuts, and garlic, bringing a burst of aromatic freshness to each bite. Baked to golden perfection, this Pesto Lasagna is a testament to the marriage of classic comfort and innovative culinary flair. Elevate your dining experience and embark on a journey of savory delight as you savor the rich layers of this delectable and contemporary twist on a beloved Italian classic.

What You Need

For the Pesto

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan cheese

1/2 cup pine nuts

3 garlic cloves

1/2 cup extra-virgin olive oil

Salt and pepper to taste

For the Lasagna

9 lasagna noodles, cooked al dente

2 cups ricotta cheese

1 large egg

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Salt and pepper to taste

2 cups cherry tomatoes, halved

Fresh basil leaves for garnish

What To Do

In a food processor, combine fresh basil, grated Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, gradually add the olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste. Set aside.

Preheat your oven to 375°F (190°C).

In a bowl, mix ricotta cheese, egg, salt, and pepper until well combined. In another bowl, combine shredded mozzarella and grated Parmesan.

In a baking dish, spread a thin layer of pesto at the bottom. Place three cooked lasagna noodles over the pesto. Spread half of the ricotta mixture over the noodles, followed by a layer of halved cherry tomatoes and a portion of the mozzarella and Parmesan mixture. Repeat this layering process, finishing with a layer of pesto and a generous sprinkle of the cheese mixture on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

Once out of the oven, let the pesto lasagna rest for a few minutes. Garnish with fresh basil leaves and slice into servings. Serve warm, and enjoy the delightful fusion of pesto freshness and classic lasagna comfort.

This Pesto Lasagna recipe introduces a vibrant twist to the traditional dish, infusing it with the aromatic flavors of fresh basil, Parmesan, and pine nuts. The layers of creamy ricotta, juicy cherry tomatoes, and gooey melted cheese create a symphony of textures, making each bite a savory experience. Whether for a family dinner or a special occasion, this pesto-infused lasagna is sure to become a favorite in your culinary repertoire.