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
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.
