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Pesto Lasagna
This Pesto Lasagna is a rich, cheesy twist on the Italian classic—perfect for pesto lovers. A creamy garlic pesto sauce is layered between no-boil lasagna noodles and a ricotta cheese mixture loaded with Parmesan, mozzarella, and fresh herbs. Topped with a final layer of mozzarella and Parmesan, then baked to golden perfection, it’s a comfort dish that feels both fresh and indulgent.
Pesto Lasagna
By
These Carbs Don't CountIngredients
Pesto Sauce
Ricotta Mixture
Instructions
- Step 1
Preheat oven to 350°F (175°C).
- Step 2
In a saucepan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
- Step 3
Add pesto and mix well. Stir in heavy cream, salt, pepper, garlic powder, and onion powder.
- Step 4
Simmer for 2–3 minutes, then add 3/4 cup Parmesan cheese. Stir to combine and set aside.
- Step 5
In a bowl, mix ricotta, 1 cup Parmesan, 3/4 cup mozzarella, egg, salt, pepper, garlic powder, onion powder, and parsley until smooth.
- Step 6
In a greased baking dish, layer in order: pesto sauce, no-boil lasagna noodles, more pesto sauce, ricotta mixture. Repeat 2–3 times.
- Step 7
Finish with pesto sauce, a generous handful of shredded mozzarella, and more Parmesan.
- Step 8
Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15 minutes until bubbly and golden.
- Step 9
Let lasagna rest for 10 minutes before slicing. Top with fresh basil and extra Parmesan before serving.
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Per serving
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