Pesto Lasagna Recipe

Name: Pesto Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn; 2 cups finely grated Parmigiano-Reggiano (about 2 ounces); 1 cup extra-virgin olive oil; 3/4 cup heavy cream; 1/3 cup toasted pine nuts; 8 medium garlic cloves, peeled; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons kosher salt; 1 pound fresh lasagna noodles, cooked and drained; 1 cup finely grated Parmigiano-Reggiano (about 1-ounce)

Servings: persons

4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
1 cup extra-virgin olive oil
3/4 cup heavy cream
1/3 cup toasted pine nuts
8 medium garlic cloves, peeled
1 tablespoon freshly squeezed lemon juice
2 teaspoons kosher salt
1 pound fresh lasagna noodles, cooked and drained
1 cup finely grated Parmigiano-Reggiano (about 1-ounce)

1
For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute.
2
Add remaining ingredients and process until evenly blended, about 1 more minute.
3
Taste and adjust seasoning, as desired.
4
For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.
5
Meanwhile, alternatively layer a scant 1/4 cup pesto and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit.
6
There should be about 10 to 12 layers.
7
Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes.
8
Let sit at least 20 minutes before serving.

1789

kcal

Calories

112

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn, 2 cups finely grated Parmigiano-Reggiano (about 2 ounces), 1 cup extra-virgin olive oil, 3/4 cup heavy cream, and more.

Yes, Pesto Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Lasagna

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