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Creamy Pesto Lasagna is a rich, herb-forward twist on classic lasagna that swaps tomato sauce for a silky pesto-ricotta layer and extra melty mozzarella. I’ve made this several times for weeknight dinners and casual dinner parties, and it always disappears fast. For fans of creamy, saucy bakes, it’s a comforting change from a red-sauce lasagna and pairs well with lighter sides like a simple green salad or roasted veg (creamy comforting lasagna).

Why Make This Recipe

Bright basil pesto lifts the whole dish so it tastes fresh instead of heavy.
It’s a vegetarian, cheese-forward meal that’s crowd-pleasing and family-friendly.
You can assemble ahead and bake later, which makes it excellent for hosting or meal prep.
It reheats beautifully — great for lunches or leftovers.
Personal note: I love this recipe because the pesto keeps the cheese from feeling one-note; that herb oil cuts through richness and makes every bite pop (cheesy Alfredo pasta).

Recipe Overview

Prep time: 25 minutes (plus 10–15 minutes if you make fresh pesto)
Cook time: 35–40 minutes (plus 10 minutes resting)
Total time: about 1 hour 10 minutes
Servings: 8 slices
Difficulty: Medium — basic layering and a little sauce balancing
Cooking method: Layered assembly in a 9×13-inch baking dish, baked at 375°F (190°C) until bubbling and golden.

My Experience Making This Recipe

I tested versions with store-bought and homemade pesto and found fresh pesto at a 2:1 basil-to-nut balance gives the best flavor. I also adjusted the ricotta mixture ratio — a touch of grated Parmesan and an egg helps set the layers without making them gritty. The biggest discovery: letting the lasagna rest 10–15 minutes after baking makes slicing clean and prevents a saucy mess.

How to Make Creamy Pesto Lasagna

You’ll spread a thin layer of pesto-enhanced tomato or béchamel substitute, alternate cooked (or no-boil) lasagna sheets with a ricotta-pesto mixture, spinach or roasted vegetables, and shredded mozzarella. Key techniques are: evenly spreading layers to avoid dry spots, not overloading with liquid, and baking uncovered for the last 10 minutes to get a golden top at 375°F (190°C). Expect bubbling edges and a fragrant basil aroma as it finishes in the oven.

Expert Tips for Success

Use no-boil noodles or cook sheets 2 minutes under al dente so they finish tender in the oven; fully raw noodles can lead to gummy texture. Consider pre-soaking no-boil noodles in hot water for 10 minutes if your sauce is light.
Make a slightly thicker ricotta mixture: 15–20 ounces ricotta, 1 large egg, 1/2 cup grated Parmesan, 1/2–3/4 cup pesto, salt and pepper. The egg helps the filling set.
If using store-bought pesto, stir in 1–2 tbsp olive oil to loosen it and smell for freshness; rancid nut oil dulls the flavor. A short food-processor blitz with fresh basil brightens jarred pesto. See how other creamy bakes layer flavors for inspiration (classic bolognese lasagna).
Cover the lasagna with foil for the first 25 minutes to prevent over-browning, then uncover for 10–15 minutes to brown the top. For a final crisp, broil 1–2 minutes while watching closely.
Use a 9×13-inch metal or glass baking dish for even heat; metal gives crisper edges while glass holds heat longer for better resting.

How to Serve Creamy Pesto Lasagna

Serve slices with a simple lemon-dressed arugula or mixed green salad to cut richness.
Add roasted cherry tomatoes or balsamic-glazed mushrooms on the side for acidity and texture.
Garnish each slice with a spoonful of extra pesto and toasted pine nuts for crunch and visual appeal. For spicier side ideas and pairing tips, check a few creative pasta pairings (spicy pasta sides).
For gatherings, bake in individual ramekins for single portions so guests can serve themselves fresh, hot portions.

Storage and Reheating Guide

Refrigerate: Store leftovers in an airtight container or cover the baking dish with foil; keep for 3–4 days.
Freeze: Wrap cooled, sliced lasagna tightly with plastic wrap and foil or freeze in an airtight container for up to 3 months. Label with date.
Reheat from fridge: Cover with foil and bake at 350°F (175°C) for 20–25 minutes until hot through. For single slices, microwave 2–3 minutes on medium power, then let rest 2 minutes.
Reheat from frozen: Thaw overnight in fridge, then reheat covered at 350°F (175°C) for 30–40 minutes until bubbling. If reheating from frozen without thawing, add extra 15–20 minutes.

Recipe Variations

Gluten-free: Swap in certified gluten-free lasagna noodles or thin sliced roasted eggplant for a grain-free layer. Ensure no-boil GF noodles are compatible with your sauce thickness.
Dairy-free: Use a cashew cream (soaked cashews blended with water, lemon, and nutritional yeast) instead of ricotta and dairy-free shredded mozzarella. Use a nut-free pesto made with sunflower seeds if avoiding tree nuts.
Veg-forward: Add roasted zucchini, eggplant, mushrooms, or caramelized onions between layers for extra texture and nutrition.
Protein boost: Stir cooked lentils or crumbled tempeh into the ricotta mix for added protein while keeping it vegetarian.

Nutritional Highlights

Good source of calcium and protein from the ricotta and mozzarella.
Healthy fats from olive oil and pine nuts in the pesto provide satiety and flavor.
Allergens: Contains dairy and gluten unless adapted; pesto often contains nuts (pine nuts), so warn guests or use nut-free alternatives. Portion guidance: one standard slice ≈ 1/8 of a 9×13 pan; adjust for sides and appetite.

Troubleshooting Common Issues

Watery lasagna: Likely from too-wet vegetables or thin pesto/sauce. Sauté and drain vegetables, or simmer sauce to thicken before assembling.
Undercooked noodles: Either pre-cook noodles to al dente or use more sauce and slightly longer bake time; foil-covered baking helps steam-cook no-boil noodles.
Top browns too fast: Tent with foil early in the bake and remove it for the final 10–15 minutes; if broiling, watch closely for 1–2 minutes to avoid burning.

Frequently Asked Questions

Q: Can I use jarred pesto instead of making it?
A: Yes. Choose a high-quality jarred pesto and stir in 1–2 tablespoons of olive oil or a squeeze of lemon to freshen it. Taste and add extra basil or salt if it tastes flat. Homemade pesto is brighter, but good jarred pesto saves time.

Q: Can I assemble this ahead of time for guests?
A: Absolutely. Assemble fully, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking straight from chilled. For longer storage, freeze assembled (unbaked) for up to 3 months.

Q: How do I make the lasagna lighter without losing flavor?
A: Reduce the mozzarella by 25%, fold cooked spinach or grated zucchini into the ricotta for bulk, and use a lighter oil-based béchamel or extra pesto instead of heavy cream. Add acid (lemon zest, a drizzle of balsamic) at serving to brighten flavors.

Q: My lasagna is too salty. How can I fix it?
A: Balance saltiness with acid and dairy. Serve with a lemony salad or a squeeze of lemon over each slice. If baking again, add unsalted ricotta or a thin layer of low-sodium tomato or béchamel sauce between layers to dilute the salt concentration.

Conclusion

If you enjoy creamy, herb-forward casseroles, you might also like a lighter take on lasagna flavors like this Creamy White Lasagna Soup with Veggies for a cozy, spoonable meal.