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Lasagna al Pesto

Lasagna al Pesto: A Creamy Twist for Cozy Family Nights

Lasagna al Pesto is a creamy vegetarian dish with layers of flavorful pesto and béchamel, perfect for cozy family nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pesto Ingredients
  • 2 cups fresh basil substitute with spinach for a milder taste
  • 1 cup grated Parmesan cheese can be replaced by nutritional yeast for a vegan option
  • 1/3 cup pine nuts walnuts or almonds can be used as alternatives
  • 2 cloves garlic use roasted garlic for a sweeter flavor
  • 1/2 cup extra-virgin olive oil avocado oil can serve as a substitute
Béchamel Ingredients
  • 4 tablespoons butter use vegan butter for a dairy-free version
  • 1/4 cup flour whole wheat flour can be an alternative for a healthier option
  • 2 cups whole milk almond milk works well for a dairy-free version
  • 1 teaspoon nutmeg can be omitted if you prefer a lighter flavor
Lasagna Ingredients
  • 9 sheets lasagna noodles fresh noodles require no cooking, while dried noodles need pre-cooking
  • 2 cups mozzarella cheese substitute with vegan cheese for a dairy-free lasagna

Equipment

  • Food Processor
  • medium saucepan
  • baking dish
  • Large Pot

Method
 

Preparation Instructions
  1. Begin by placing fresh basil, grated Parmesan cheese, pine nuts, and garlic into a food processor. Pulse until finely chopped, then drizzle in olive oil while blending until smooth. Season with salt and pepper to taste.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes until lightly golden. Gradually add whole milk, whisking until béchamel thickens.
  3. If using dried lasagna noodles, boil salted water and cook noodles according to package instructions, usually about 8-10 minutes. Drain and lay flat to prevent sticking.
  4. In a greased baking dish, spread a thin layer of béchamel sauce. Layer lasagna noodles, followed by pesto and more béchamel, then sprinkle with mozzarella. Repeat layers, finishing with cheese on top.
  5. Preheat oven to 375°F (190°C), cover lasagna with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbling and golden. Let rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Allow the lasagna to rest for better slicing and presentation. Use fresh herbs for enhanced flavor.

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