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These Carbs Don't Count
June 4, 2025
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.
$2.99 / Serving 
Estimated Price / Serving
23 Ingredients
MEDIUM
Instructions
1
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Preheat oven to 350°F (175°C).
2
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In a saucepan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
3
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Add pesto and mix well. Stir in heavy cream, salt, pepper, garlic powder, and onion powder.
4
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Simmer for 2–3 minutes, then add 3/4 cup Parmesan cheese. Stir to combine and set aside.
5
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In a bowl, mix ricotta, 1 cup Parmesan, 3/4 cup mozzarella, egg, salt, pepper, garlic powder, onion powder, and parsley until smooth.
6
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In a greased baking dish, layer in order: pesto sauce, no-boil lasagna noodles, more pesto sauce, ricotta mixture. Repeat 2–3 times.
7
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Finish with pesto sauce, a generous handful of shredded mozzarella, and more Parmesan.
8
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Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15 minutes until bubbly and golden.
9
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Let lasagna rest for 10 minutes before slicing. Top with fresh basil and extra Parmesan before serving.
51.28 g
Carbs
70.45 g
Fat
43.02 g
Protein
1007.66 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Pesto Lasagna
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