Pesto Lasagna
This creamy pesto ricotta lasagna combines layers of fresh basil pesto, rich ricotta cheese, and gooey mozzarella for an irresistible meal that's perfect for any occasion.
Ingredients
Lasagna Ingredients
- 12 pieces lasagna noodles (regular or oven-ready)
- 1.5 cups basil pesto homemade or store-bought
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 cups Alfredo sauce or béchamel sauce
- 1 cup fresh spinach (optional) can sauté before adding
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation
- Cook lasagna noodles according to package instructions until al dente. Drain and lay flat to prevent sticking.
- In a bowl, combine ricotta, half the Parmesan, salt, and pepper. Stir until smooth.
Assembling
- Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
- Add noodles, ricotta mixture, spoonfuls of pesto, mozzarella, and spinach if using. Repeat layers, finishing with noodles, sauce, mozzarella, and remaining Parmesan.
Baking
- Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15–20 minutes until bubbly and golden.
- Let the lasagna rest for 10–15 minutes before slicing to allow layers to set.
Notes
To store leftover lasagna, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can last in the refrigerator for up to 3–4 days or frozen for 2–3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 5g