Pesto Lasagna

Why let red sauce have all the fun? In this lasagna recipe, herbaceous pesto and a creamy, cheesy bechamel team up for an unbeatable pesto lasagna. The two are layered between thick noodles, fresh spinach, shredded mozzarella and a seasoned ricotta mixture, then baked until the Parmesan and bechamel sauce on top turn golden brown. Serve slices of pesto lasagna with crusty garlic bread, and you won’t even miss the meat in this stunning vegetarian dinner.

Ingredients for Pesto Lasagna

• Butter: The base of our bechamel sauce starts with a mixture called a roux, which is butter and flour cooked together. You’ll need 1/3 cup (almost a whole stick) of butter.
• All-purpose flour: Measure 1/2 cup of all-purpose flour. If you want to make this vegetarian pesto lasagna recipe also gluten-free, use a gluten-free flour blend. Just make sure the lasagna noodles are gluten-free too.
• Vegetables: Onion and garlic lend their pungency to the bechamel sauce, and frozen spinach (that’s been thawed and squeezed dry) adds interest and additional green vibrancy to this lasagna with pesto sauce.
• Milk: Milk turns the roux into a beautiful, creamy bechamel sauce that’s later enhanced with cheese and seasonings.
• Cheese: Our vegetarian pesto lasagna gets its source of protein from three different cheeses: Parmesan, mozzarella and ricotta.
• Seasonings: Basil, oregano, white pepper and fresh parsley lend their herbaceous flavors to complement the pesto and enhance the bechamel sauce.
• Lasagna noodles: Take note of your box of lasagna noodles. If “oven ready” is indicated on the package, then skip the boiling stage in this pesto lasagna recipe. If not, make sure to boil the noodles, per the recipe, or they’ll still be super crunchy after baking.
• Pesto: Since it’s such an important ingredient, spring for the best store-bought pesto. I personally love to buy pesto from the refrigerated section, where the pestos are the most vibrant and freshest tasting.

Directions

Step 1: Cook the roux

Preheat the oven to 350°F. In a large saucepan, melt the butter over medium heat, then add the onion. Cook and stir until the onion is tender, four to six minutes. Add the garlic, and cook for one minute longer. Stir in the all-purpose flour and salt until blended.

Editor’s Tip: By the time the flour is added, the roux should look sort of like a paste.

Step 2: Make the bechamel

Gradually whisk in the milk. Bring the mixture to a boil, and cook and stir until the sauce is thickened, about one minute. Stir in 2 cups of mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and white pepper. Set the bechamel sauce aside.

Step 3: Mix the ricotta mixture

In a large bowl, stir together the ricotta cheese, parsley and remaining 2 cups shredded mozzarella. Set the mixture aside.

Step 4: Assemble the pesto lasagna

Spread about 1-1/2 cups of the bechamel cheese sauce into a greased 13×9-inch baking dish. Top the sauce with three cooked noodles and half of each of the following: the ricotta mixture, pesto, then spinach.

Repeat the layers once more. Top with the remaining noodles and cheese sauce. Sprinkle the top of the lasagna with the remaining 1/2 cup Parmesan.

Step 5: Bake the lasagna

Bake the pesto lasagna, uncovered, until it’s heated through, the cheese is melted and the bechamel sauce is bubbly, 35 to 40 minutes. Take the lasagna out of the oven and let it stand for 15 minutes before serving.

Editor’s Tip: It’s hard to resist the urge to dive right in, but it’s important to let the lasagna cool so it can set up and the sauce doesn’t run and ooze. Also, it’s piping hot!

SARAH TRAMONTE FOR TASTE OF HOME

Recipe Variations

• Add layers of meat: Make this pesto lasagna a little heartier by layering in cooked and seasoned ground beef, Italian sausage, cubed chicken or shredded turkey.
• Include more vegetables: Get a full serving of vegetables from this pesto lasagna recipe by adding roasted red peppers, Greek olives or chopped artichokes into the lasagna layers.
• Switch up the cheese: Feel free to use cottage cheese instead of ricotta, or replace the mozzarella with taleggio, fontina, provolone or other melting cheeses.

How to Store Pesto Lasagna

Allow the lasagna with pesto sauce to cool completely to room temperature. Keep the lasagna in its pan and cover it tightly with storage wrap, or transfer slices to an airtight container. It can last up to three days in the fridge.

Can you freeze pesto lasagna?

You absolutely can freeze pesto lasagna. To freeze lasagna, bake it first, then let it cool completely to room temperature. Either transfer leftover slices to an airtight container or cover the lasagna with storage wrap while it’s still in the pan. Pesto lasagna can be frozen for up to two months.

When you’re ready to enjoy the lasagna, let it thaw overnight in the fridge. To reheat, take the lasagna out of the fridge, then preheat your oven to 350°. It’s not a good idea to put a cold baking dish straight into the oven or it may crack. Heat the lasagna until it’s warmed through, 10 to 20 minutes.

Pesto Lasagna Tips

SARAH TRAMONTE FOR TASTE OF HOME

Can you use homemade pesto to make pesto lasagna?

Yes, you can make this pesto lasagna using your own pesto recipe. It’s a great way to customize the pesto to your preferences. Ramp up the flavor with red pepper flakes, lemon juice or additional black pepper. Include other herbs and greens like parsley, arugula, kale or garlic scape. Leave out the Parmesan to make it vegan, or use different nuts since pine nuts can be pricey.

What do you serve with pesto lasagna?

Serve pesto lasagna with homemade garlic bread, roasted or steamed vegetables, stuffed mushrooms, this easy cherry tomatoes and mozzarella saute dish, or a gorgeous, vibrant plate of Sicilian steamed leeks with tomatoes, oranges, parsley, olives, capers and feta.

Do you have to cook the lasagna noodles before baking?

Yes, you have to cook the lasagna noodles before baking, unless the box of lasagna noodles indicates they are “oven ready,” which means they can be layered, uncooked, right into the lasagna.