Lasagna Al Pesto Genovese: A Green Embrace of Comfort and Elegance
Warm basil breeze, buttery béchamel layers, and the glint of white wine on sun-drenched terraces—this lasagna carries the memory of a slow Portofino lunch between takes, where stories passed with every forkful and the afternoon shimmered with laughter. With homemade pesto Genovese and a silky béchamel, this dish is both refined and deeply comforting.
“The best meals are stitched with love and seasoned with memories—they linger long after the last bite.” – Imagine Living
Why You’ll Love This Recipe
- Lush layers of pasta with vibrant homemade pesto and creamy béchamel
- Perfect for make-ahead meals or elegant gatherings
- A vegetarian showstopper full of Italian coastal charm
- Simple ingredients, elevated by care and technique
- Bakes into a golden, aromatic celebration of flavor
“Cooking is love made visible.”
Ingredients: A Fragrant Fusion for Lasagna Al Pesto Genovese
Makes 6 servings
For the Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts, toasted
- 2 cloves garlic, peeled
- 1/2 cup Parmigiano-Reggiano, grated
- 1/4 teaspoon sea salt
- 1 tablespoon lemon juice
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
For Assembly
- 9 lasagna noodles, cooked and drained
- 1/2 cup grated Parmigiano-Reggiano
- Fresh basil leaves, for garnish
Equipment Needed
- 9×13-inch baking dish
- Saucepan
- Medium skillet or sauté pan
- Food processor or blender
- Whisk
- Large spoon or rubber spatula
- Aluminum foil
Step-by-Step Guide To Luscious Lasagna Al Pesto Genovese
Step 1: Make the Basil Pesto
In a food processor, blend basil, pine nuts, and garlic until finely chopped. Slowly stream in olive oil while pulsing, then add cheese, lemon juice, and salt. Blend until smooth.
Tip: Use a rubber spatula to scrape down the sides for even texture.
Imagine the aroma of basil swirling up as the blades spin—it’s like bottling sunshine.
Step 2: Prepare the Béchamel Sauce
Melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for 2 minutes. Gradually add warm milk, whisking constantly to avoid lumps. Simmer until thickened. Season with nutmeg, salt, and white pepper.
Tip: Warm milk blends more smoothly and helps avoid clumps.
Step 3: Cook the Lasagna Noodles
Boil noodles in salted water until just tender, then drain and lay flat on a clean towel.
Tip: Don’t overcook—al dente noodles hold their shape better during baking.
Step 4: Assemble the Lasagna
Spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish. Layer noodles, pesto, béchamel, and a sprinkle of Parmigiano. Repeat for three layers, finishing with béchamel and cheese on top.
Tip: Gently spread pesto with the back of a spoon to avoid tearing noodles.
Step 5: Bake and Rest
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbling. Let rest for 10 minutes before serving.
Tip: Resting helps the layers set for clean, beautiful slices.
“Every dish holds a story—some told by flavor, others by memory.” – Imagine Living
This video is here as an extra source of inspiration! While it may not match this exact recipe, it offers helpful techniques, ideas, or visual guidance to enhance your cooking experience.
Time Needed
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
A small effort for something so soulful, it feels like Portofino on a plate.
Pro Tips For Perfect Lasagna Al Pesto Genovese
- Toast the pine nuts lightly—they add depth and nuttiness to the pesto.
- Use high-quality Parmigiano-Reggiano; it’s key to the pesto and topping.
- Let your béchamel simmer gently to thicken—rush it and you’ll risk a grainy sauce.
- Layer thoughtfully; even layers prevent sogginess and create a balanced bite.
- Chill leftovers before slicing if you want precise squares the next day.
- Swap in no-boil noodles only if you’re using a looser béchamel.
- Imagine the scent of the baked basil and cheese wafting through your kitchen—it’s a preview of joy.
- Fresh lemon juice brightens the pesto—don’t skip it.
Creative Variations: Elevate Your Lasagna Al Pesto Genovese
Add Roasted Cherry Tomatoes
Scatter roasted cherry tomatoes between layers for sweet acidity.
Tip: Roast with olive oil and salt until blistered for maximum flavor.
Try a Walnut Pesto
Substitute walnuts for pine nuts in the pesto for an earthier twist.
Tip: Toast them first to tame bitterness and boost richness.
Make It Gluten-Free
Use gluten-free lasagna noodles and thicken béchamel with cornstarch.
Tip: Whisk cornstarch into cold milk before heating to avoid clumps.
Add Ricotta for Extra Creaminess
Dollop fresh ricotta between layers for added richness.
Tip: Season ricotta with salt and lemon zest to keep it lively.
Use Spinach Pasta Sheets
Fresh spinach pasta adds color and subtle flavor.
Tip: Blanch before layering if using fresh dough for better texture.
Blend in Sun-Dried Tomatoes
Pulse a few sun-dried tomatoes into the pesto for umami depth.
Tip: Use oil-packed ones and pat dry before blending.
Add a Crunchy Topping
Mix breadcrumbs with olive oil and Parmigiano for a crispy top.
Tip: Sprinkle halfway through baking for best results.
“Creativity in the kitchen is how tradition learns to dance.” – Imagine Living
Serving Suggestions
Here’s how to complete your meal with grace and flavor:
- Serve with a crisp arugula salad dressed in lemon vinaigrette
- Pair with a chilled glass of Ligurian white wine
- Add a basket of warm focaccia or crusty ciabatta
- Finish with lemon sorbet or panna cotta for dessert
- Garnish with fresh basil and extra Parmigiano for elegance
Storage And Reheating
- Refrigeration: Cool completely and store in an airtight container for up to 3 days
- Freezing: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating
- Reheating: Warm in a 350°F (175°C) oven, covered, for 20–25 minutes. For crisp edges, uncover for the final 5 minutes
Tip: Slice before freezing for easy portioned reheats
Common Mistakes To Avoid
Overcooking the Noodles
Noodles that are too soft will break down while baking.
Tip: Boil until just al dente—firmness ensures structure.
Skipping the Rest Time
Cutting too soon causes layers to slide apart.
Tip: Let rest at least 10 minutes after baking.
Uneven Layering
Thick or patchy layers lead to uneven baking and texture.
Tip: Spread each component gently and evenly.
Rushing the Béchamel
Undercooked béchamel stays thin and floury.
Tip: Cook the roux properly and simmer slowly to thicken.
Using Cold Ingredients
Cold pesto or béchamel can cause uneven baking.
Tip: Bring all sauces to room temperature before layering.
Overloading with Cheese
Too much cheese can overpower the pesto’s freshness.
Tip: Use Parmigiano sparingly for balance.
FAQs
Can I Make Lasagna Al Pesto Genovese Ahead of Time?
Yes, assemble it a day in advance and refrigerate before baking.
Tip: Add 5–10 extra minutes to baking time from cold.
Is This Lasagna Vegetarian?
Yes! It contains no meat, only cheese, milk, and basil.
Tip: Check that your Parmigiano is rennet-free if needed.
Can I Use Store-Bought Pesto?
You can, but homemade pesto delivers unmatched freshness.
Tip: Enhance jarred pesto with lemon juice and fresh basil.
What White Wine Pairs Best?
Try a dry Ligurian Pigato or Vermentino.
Tip: Look for citrusy, herbal notes to complement the basil.
Can I Make This Without Nuts?
Yes—use sunflower seeds or omit them entirely.
Tip: Add extra cheese and olive oil to compensate in texture.
How Do I Get a Golden Top?
Uncover for the last 10 minutes of baking.
Tip: Add extra Parmigiano or a breadcrumb topping.
Can I Use No-Boil Lasagna Sheets?
Yes, just make sure sauces are slightly looser to compensate.
Tip: Cover tightly with foil to trap steam for even cooking.
The Heartwarming Comfort Of Lasagna Al Pesto Genovese
Some recipes bring you back to a moment, a place, a feeling—and this one holds Portofino in its folds. Between scenes and sips of wine, each bite offered quiet luxury and sunlit joy. It’s a dish made for memory-making.
Whether you’re hosting friends or savoring a quiet lunch, Lasagna al Pesto Genovese invites you to slow down and delight in the beauty of simplicity.
Lasagna Al Pesto Genovese
Equipment
- 9×13-inch baking dish
- Saucepan
- Medium skillet or sauté pan
- Food processor or blender
- Whisk
- Large spoon or rubber spatula
- Aluminum foil
Ingredients
For the Basil Pesto
- 2 cups fresh basil leaves packed
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts toasted
- 2 cloves garlic peeled
- 1/2 cup Parmigiano-Reggiano grated
- 1/4 teaspoon sea salt
- 1 tablespoon lemon juice
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warm
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
For Assembly
- 9 lasagna noodles cooked and drained
- 1/2 cup grated Parmigiano-Reggiano
- Fresh basil leaves for garnish
Instructions
Make the Basil Pesto
- Blend basil, pine nuts, and garlic in a food processor. Slowly stream in olive oil. Add cheese, lemon juice, and salt; blend until smooth.
- Prepare the Béchamel Sauce
- Melt butter and whisk in flour to make a roux. Slowly add warm milk, whisking constantly. Simmer until thick. Season with nutmeg, salt, and white pepper.
Cook the Lasagna Noodles
- Boil noodles until just tender. Drain and lay flat on a towel.
Assemble the Lasagna
- Layer béchamel, noodles, pesto, and cheese in a 9×13 dish. Repeat for three layers, ending with béchamel and cheese.
Bake and Rest
- Cover and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15 more minutes until golden. Let rest 10 minutes before serving.
