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Lasagna al Pesto

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Lasagna al Pesto is a delightful and vibrant twist on the classic Italian comfort food, replacing the traditional meat sauce with a rich and herbaceous pesto-based sauce. This vegetarian lasagna features layers of creamy béchamel, fresh pesto, tender pasta sheets, and a generous sprinkling of Parmesan cheese, creating a symphony of flavors and textures that is both comforting and refreshing. The vibrant green pesto adds a lightness to the dish, making it a perfect choice for a spring or summer meal, while still offering the satisfying warmth and richness that we all crave from lasagna.

Ingredients

Scale

Gather these ingredients to make your Lasagna al Pesto:

  • 1 pound lasagna noodles (oven-ready or regular)

  • 1/2 cup grated Parmesan cheese, plus more for topping

  • For the Pesto:

    • 4 cups fresh basil leaves, packed

    • 1/2 cup grated Parmesan cheese

    • 1/2 cup pine nuts, toasted

    • 2 cloves garlic

    • 1/2 cup olive oil

    • Salt and freshly ground black pepper, to taste

  • For the Béchamel Sauce:

    • 1/2 cup (1 stick) unsalted butter

    • 1/2 cup all-purpose flour

    • 4 cups milk

    • 1/4 teaspoon ground nutmeg

    • Salt and freshly ground white pepper, to taste

Instructions

Prepare the Pesto:

  1. Combine Ingredients: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic.

  2. Process Until Smooth: Pulse the mixture until it is finely chopped.

  3. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.

  4. Season: Season with salt and freshly ground black pepper to taste.

  5. Set Aside: Set the pesto aside.

Prepare the Béchamel Sauce:

  1. Melt Butter: In a medium saucepan, melt the butter over medium heat.

  2. Add Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

  3. Whisk in Milk: Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps.

  4. Simmer and Thicken: Bring the sauce to a simmer, stirring constantly, and cook for 5-7 minutes, or until it has thickened slightly and coats the back of a spoon.

  5. Season: Stir in the ground nutmeg, salt, and freshly ground white pepper to taste.

  6. Remove from Heat: Remove the béchamel sauce from the heat.

Assemble the Lasagna:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish.

  3. Layer the Ingredients:

    • Spread a thin layer of béchamel sauce on the bottom of the baking dish.

    • Arrange a layer of lasagna noodles over the béchamel sauce, overlapping as needed.

    • Spread a layer of pesto over the noodles.

    • Sprinkle with Parmesan cheese.

    • Spread another layer of béchamel sauce over the Parmesan cheese.

  4. Repeat Layers: Repeat the layers (noodles, pesto, Parmesan cheese, béchamel sauce) until all the ingredients are used, ending with a layer of béchamel sauce on top.

  5. Top with Parmesan: Sprinkle the top layer of béchamel sauce with more Parmesan cheese.

Bake the Lasagna:

  1. Cover with Foil: Cover the baking dish with aluminum foil.

  2. Bake: Bake for 30 minutes.

  3. Remove Foil: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

  4. Rest: Let the lasagna rest for 10-15 minutes before slicing and serving.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/lasagna-al-pesto/