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Pesto Lasagna

Pesto Lasagna
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Yield: 6 side-dish servings

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Pesto Sauce


  • 1/2 pound lasagna noodles (cooked to package directions)
  • 2 cups fresh basil leaves
  • 3 cloves garlic, minced
  • 1/2 cup pine nuts
  • 1/4 cup Italian parsley
  • 1/2 teaspoon salt
  • 1/2 cup virgin olive oil
  • 1/4 cup grated Parmesan cheese


Prepare sauce: Put basil, garlic, pine nuts, parsley, salt, and oil into blender or food processor and blend into a smooth paste. Add Parmesan cheese and process a few seconds more.



  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • 1/2 pound shredded mozzarella cheese


Prepare filling: In a mixing bowl, beat the ricotta, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella, and 1/2 cup Pesto Sauce (save any leftover sauce in a covered glass jar in the refrigerator for use at some other time).

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and place in it one layer of cooked lasagna noodles. Cover with ricotta-pesto mixture and then another layer of lasagna noodles. Sprinkle top layer with remaining mozzarella cheese and remaining Parmesan cheese. Bake for 25 minutes.
Updated Tuesday, July 23rd, 2002

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