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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes

Servings: 6 squares

Calories: 976 kcal per serving

Ingredients

No-boil lasagna noodles
1 cup - mozzarella cheese
Parmesan cheese
Fresh basil
2 tablespoons - butter
dash - olive oil
3 cloves - garlic
1 ½ cups - prepared pesto
1 cup - heavy cream
1 tsp - salt
1 tsp - black pepper
1 tsp - garlic powder
1 tsp - onion powder
¾ cup - Parmesan cheese
16 ounces - ricotta cheese
1 cup - Parmesan cheese
¾ cup - mozzarella cheese
1 - egg
1 tsp - salt
1 tsp - black pepper
1 tsp - garlic powder
1 tsp - onion powder
1 tsp - dried parsley

Instructions

Preheat oven to 350°F (175°C).
In a saucepan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
Add pesto and mix well. Stir in heavy cream, salt, pepper, garlic powder, and onion powder.
Simmer for 2–3 minutes, then add 3/4 cup Parmesan cheese. Stir to combine and set aside.
In a bowl, mix ricotta, 1 cup Parmesan, 3/4 cup mozzarella, egg, salt, pepper, garlic powder, onion powder, and parsley until smooth.
In a greased baking dish, layer in order: pesto sauce, no-boil lasagna noodles, more pesto sauce, ricotta mixture. Repeat 2–3 times.
Finish with pesto sauce, a generous handful of shredded mozzarella, and more Parmesan.
Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15 minutes until bubbly and golden.
Let lasagna rest for 10 minutes before slicing. Top with fresh basil and extra Parmesan before serving.

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