Pesto Lasagna is the classic comfort food that we all love and adore. Layers of a simple bolognese, creamy pesto ricotta that will make you drool, and copious amounts of cheese, come together to make the most amazing hug on a plate you’ve ever had.
Let’s get started!
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pesto lasagna ingredients
- Ground Beef
- Mushrooms
- Italian Seasoning
- Marinara
- Heavy Cream
- Ricotta Cheese
- Eggs
- Pesto
- Parmesan Cheese
- Mozzarella Cheese
- Oven Ready Lasagna Noodles
- Kosher Salt
- Fresh Ground Pepper
- Fresh Basil Leaves and Extra Parmesan for Garnish
how to make pesto lasagna
Let’s get busy, because the sooner we start, the sooner we will have one of the world’s best comfort meals – Creamy Pesto Ricotta Lasagna!
Quick and Easy Bolognese
To begin, brown the ground beef in a large skillet or braiser on medium-high heat. Once that’s been going for a few minutes, add a couple tablespoons of your favorite Italian seasoning and the minced mushrooms (I pulsed mine in a food processor a few times). Let that continue to go until the beef is cooked through.
Next, add the jar of marinara and heavy cream. Cook until this mixture is heated through. This is basically a quick and easy bolognese.
Pesto Ricotta Layer
Onto the pesto ricotta layer! Grab a mixing bowl. Add the ricotta, parmesan cheese, and pesto. Mix everything together, adding salt and pepper to taste. Once you have your salt levels just the way you want, add the two eggs and mix thoroughly.
Assembly
Now, let’s have some fun! It’s time to layer our Creamy Pesto Lasagna!
You’ll need a 9×13 baking dish. I brush a little avocado oil all over it to prevent anything from sticking.
Start with a ladle of the bolognese and spread this over the bottom of the baking dish. Next, add a layer of the lasagna noodles. After that, another layer of the bolognese, followed by a layer of the pesto ricotta. I use an offset spatula to help spread the ingredients somewhat evenly. Do not worry, you’re not going to mess up anything.
Continuing on, add a layer of shredded mozzarella and grated parmesan cheese. Now, I obviously have cheese measurements in the actual recipe below. However, add cheese like you would garlic. Measure with your heart. There is no right or wrong answer here. Sprinkle away!
Repeat the layering steps until you run out of bolognese and pesto ricotta. Top with a final layer of cheese. Again, make it rain cheese just the way you like.
Baking
One step closer to one of the best comfort meals of all time!
Into a preheated 375° oven, add the lasagna and cook covered (with foil) for 25 minutes. After 25 minutes, remove the foil and continue cooking 25-30 minutes. Cooking the lasagna uncovered will help the cheese to develop color and to help get those nice crispy edges that are so desirable in the lasagna world.
Once the lasagna is finished cooking, remove from the oven and let it rest for at least 15 minutes. This will help to ensure the layers stay, well, in their layers.
Cut into squares and enjoy!
I love a big parmesan cheese sprinkle at the end just to gild the lily. Don’t judge. I like my cheese.
frequently asked questions
Use whatever protein you love or have on hand! Here’s a few other ideas!
-Ground Chicken, Turkey, or Pork
-Italian Sausage
You could even make this vegetarian by adding a chopped vegetable medley instead of the meat!
For my gluten-free peeps, all you need to do is swap out the noodle situation. Here’s a great, oven-ready Gluten-Free Lasagna Noodle!
You could also use vegetables as the noodles.
Think thinly sliced:
-Zucchini
-Eggplant
-Sweet Potato
The mushrooms are so good in this recipe. I pulse mine in a food processor to get the texture similar to that of the ground beef.They add wonderful flavor and have huge health benefits. I try to incorporate them as often as I can, and in the particular instance, they’re a perfect addition! If you’re not a fan, simply leave them out.
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Pesto Lasagna
Equipment
- food processor for shredding cheese and mincing mushrooms
Ingredients
- 1-1½ lbs lean ground beef
- 8 oz mushrooms, minced
- 2 tbsp Italian seasoning
- 1 28 oz jar no sugar added marinara
- ½ cup heavy cream
- 1 16 oz container whole milk ricotta cheese
- 1 6 oz jar no sugar added pesto
- 1 cup parmesan cheese, grated plus more for the layers and topping
- 2 eggs
- 2-3 cups mozzarella cheese, shredded
- 1 pkg oven ready lasagna noodles
- salt and pepper, to taste
Instructions
- Preheat the oven to 375°.
- Brown the ground beef in a large skillet or braiser on medium-high heat. Once that's been going for a few minutes, add Italian seasoning and the minced mushrooms (I pulsed mine in a food processor). Let that continue until the beef is cooked through.
- Next, add the jar of marinara and heavy cream. Cook until this mixture is heated through.
- Into a mixing bowl, add the ricotta, parmesan cheese, and pesto. Mix together, adding salt and pepper to taste. Once you have your salt and pepper levels just the way you want, add the two eggs and mix thoroughly.
- Ladle some of the bolognese and spread this over the bottom of the baking dish. Next, add a layer of the lasagna noodles. After that, another layer of the bolognese, followed by a layer of the pesto ricotta. Use an offset spatula to help smooth layers.
- Continuing on, add a layer of shredded mozzarella and grated parmesan cheese. Measure the cheese with your heart. There is no right or wrong answer here. Sprinkle away!
- Repeat the layering steps until you run out of bolognese and pesto ricotta. Top with a final layer of cheese. Again, make it rain cheese just the way you like.
- Bake the lasagna, covered (with foil) for 25 minutes. After 25 minutes, remove the foil and continue cooking for an additional 25-30 minutes.
- Once the lasagna is finished cooking, remove from the oven and let it rest for at least 15 minutes before serving
- Cut into squares and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Pesto Lasagna Recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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