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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what goes in it
The ingredients for my Pesto Lasagna are simple and straightforward. There's nothing out of the ordinary here and that's exactly how it should be!
Ground Beef and mushrooms give this lasagna recipe a rich, meaty texture that's classic. They both become part of an easy bolognese by using your favorite jarred marinara and heavy cream.
The ricotta cheese layer is made super flavorful by adding store bought pesto.
Make it ooey, gooey delicious by adding parmesan and mozzarella - a requirement in any lasagna I make.
And, grab those oven ready lasagna noodles. No need to mess with boiling noodles and laying them out on a sheet pan and adding the oil and all of the things. Straight from the box into the baking dish!
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 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 9x13 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 the Pesto Lasagna 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
Do I have to use ground beef?
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!
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, tricks, and substitutions
- 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.
Pesto Lasagna
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 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
If you guys make this Pesto Lasagna, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I love to read about the history of food and recipes. For more about the history of lasagna, click here!
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