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Three Cheese Pesto Lasagna

Lasagna noodles, a bechamel pesto Parmesan sauce, ricotta cheese, and shredded mozzarella make up this rich and creamy lasagna.

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22 people Yepped this recipe

servings: 8

total time: 3 hours 30 minutes

added on 06/05/2026

recipe by: Frankie

INGREDIENTS

BECHAMEL PESTO SAUCE:
2 ounces fresh basil leaves
2 medium garlic cloves, peeled
2 ounces freshly grated Parmesan cheese
1/4 cup walnut pieces
4 TBSP unsalted butter
4 TBSP all-purpose flour
3 cups whole milk
3/4 tsp salt
RICOTTA SPREAD:
16 ounces whole milk ricotta cheese
1 large egg
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
OTHER INGREDIENTS:
12 to 15 uncooked lasagna noodles
12 ounces mozzarella cheese, shredded
1/2 cup water

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DIRECTIONS

MAKE THE BECHAMEL PESTO SAUCE:
Place the basil leaves, Parmesan, garlic, and walnuts into a food processor or blender and blend into a paste.
Transfer the basil mixture to a bowl and set aside.
Melt the butter in a medium-size saucepan over medium heat.
Stir the flour in with the butter until well combined and cook, while stirring, until the flour and butter is well combined.
Slowly stir in the milk and continue to cook, stirring often, until the sauce just slightly begins to boil.
Reduce the heat to low and continue to cook, stirring often, until the sauce just begins to thicken a bit, about 2 more minutes.
Take the sauce off the heat and stir in the salt and basil mixture until well combined then set aside.
MAKE THE RICOTTA SPREAD:
In a large bowl mix together the ricotta cheese, egg, oregano, salt and pepper until well combined then set aside.
ASSEMBLE THE LASAGNA:
Spread about a 1/4 cup of the pesto sauce on the bottom of a 9x13 baking dish then cover with a single layer of uncooked noodles, spread on half the ricotta cheese mixture, spread on 1/3 of the remaining sauce, top with 1/3 of the mozzarella, then cover with another layer of noodles, spread on the remaining ricotta cheese mixture, spread on half the remaining sauce, sprinkle on half the remaining mozzarella, then cover with one more layer of noodles, spread on the rest of the sauce and top with the rest of the mozzarella.
Now pour 1/2 cup of water along the sides of the lasagna and cover the baking dish tightly with aluminum foil.
Refrigerate the lasagna for 2 to 6 hours to allow the flavors to meld and the uncooked noodles to soften a bit.
Take the lasagna out of the refrigerator and set on the counter while the oven preheats to 425°F.
Keep the lasagna covered in foil and bake the lasagna in the preheated oven for 45 minutes.
Remove the foil from the lasagna then continue to bake, uncovered, for about 10 more minutes.
Take the lasagna out of the oven and let sit for about 15 minutes to allow the lasagna to set before serving.