Description
A delicious and creamy Lasagna al Pesto featuring layers of fresh basil pesto, béchamel sauce, and a blend of mozzarella, Parmesan, and ricotta cheeses, baked to golden perfection. This recipe combines the fresh, herbal flavors of traditional Italian pesto with a rich béchamel sauce for an indulgent yet elegant lasagna.
Ingredients
Scale
Pesto Ingredients
- 2 cups fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts (or walnuts for a variation)
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Béchamel Sauce Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Lasagna Ingredients
- 12 lasagna noodles (fresh or cooked)
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup ricotta cheese (optional, for extra creaminess)
- Fresh basil leaves for garnish (optional)
Instructions
- Make the Pesto: In a food processor, combine fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped to form the base of the pesto.
- Blend the Pesto: Slowly stream in the extra-virgin olive oil while blending until the pesto reaches a smooth and creamy consistency. Season with salt and pepper to taste, then set aside.
- Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux without browning it.
- Cook the Sauce: Gradually whisk in the whole milk, continuing to stir constantly until the sauce thickens, which should take about 5 to 7 minutes. Stir in the nutmeg, salt, and pepper, then remove from heat.
- Prepare the Lasagna Noodles: If using dried noodles, cook them according to package instructions until al dente, then drain thoroughly. If fresh noodles are used, no cooking is required at this stage.
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the lasagna.
- Assemble the Lasagna – Layer 1: Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles evenly over the sauce.
- Assemble the Lasagna – Layer 2: Spread a generous layer of pesto over the noodles, followed by another layer of béchamel sauce.
- Add the Cheese: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the béchamel to add richness and melt during baking.
- Repeat Layers: Continue layering noodles, pesto, béchamel, and cheeses until all ingredients are used, finishing with a top layer of cheese for a golden crust.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the dish to heat through.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 to 15 minutes or until the top is golden brown and bubbly for that perfect finish.
- Rest and Serve: Let the lasagna rest for 10 minutes after removing from the oven to allow it to set. Garnish with fresh basil leaves before slicing and serving.
Notes
- If you prefer a nuttier flavor, substitute pine nuts with walnuts in the pesto.
- Ricotta cheese is optional but adds extra creaminess to the layers.
- Make sure to let the lasagna rest before serving to ensure clean slices and richer flavor.
- Fresh basil leaves for garnish add a lovely aroma and enhance presentation.
- Use fresh lasagna noodles for a softer texture; dried noodles are convenient and work well after boiling.
