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!
Jump to:
Pull Up A Chair and Let's Chat!
Pesto Lasagna is such a favorite around it. The flavors are out of this world and everyone loves it. I love it because it's super simple!
It's nothing more than a simple bolognese layered with creamy, herby ricotta, and copious amounts of cheese. While there are specific cheese measurements in the recipe card, we all know you measure cheese with your heart. Especially with lasagna!
This recipe is so simple and just so good, you'll be adding it to rotation in no time!
Frequently Asked Questions
Is there a gluten-free version?
For my gluten-free peeps, all you need to do is swap out the noodle situation for this Pesto Lasagna. 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
Why use the mushrooms?
The mushrooms are so good in this Pesto Lasagna 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.
Tips and Tricks
- Let the lasagna rest after removing it from the oven if you can. It allows the sauce to tighten up just a bit.
- If you don't want to use jarred pesto, my basil pesto recipe would be phenomenal. Especially when the basil is out of control in your garden!
- If you're looking for all the flavors of lasagna, but none of the effort, try my Skillet Lasagna!
Substitutions and Variations
- Use your favorite ground meat. Chicken, turkey, or even venison are great options.
- Italian Sausage would be great added to the beef.
- Make this vegetarian by adding a chopped vegetable medley instead of the meat!
- If you like a creamy white sauce, you've got to try my White Chicken Lasagna!
- Use thinly sliced zucchini or eggplant for a vegetable rich lasagna! I loooove doing this!
Pesto Lasagna Recipe
Equipment
- food processor for shredding cheese and mincing mushrooms
Ingredients
- 1-1½ lbs lean ground beef
- 8 oz mushrooms, minced
- 2 tablespoon 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 (9 oz) pkg oven ready lasagna noodles
- kosher salt and fresh ground 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
Storage and Reheating Instructions
- Store leftovers in the fridge for up to 3 days.
- Lasagna also freezes quite well. You can wrap it with plastic wrap and then foil. It will stay good frozen for up to 3 months. When you're ready, let it thaw in the fridge and warm back up in the oven.
- For microwave reheating, do so in small increments covered with a damp paper towel.
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
I love to read about the history of food and recipes. For more about the history of lasagna, click here!
Other Recipes You'll Love
Ravioli Lasagna - A fun twist on a classic lasagna. Using store bought ravioli (or tortellini) for the noodle layer, this recipe is a family pasta favorite!
Bacon Wrapped Meatloaf - Meatloaf but way better. Wrapped in bacon, the flavor is just out of this world with a tangy sauce that seals the deal!
Leave a Reply