Servings
Font
Back
Italian Basil Pesto Lasagne al Forno (pesto lasagna)
5 from 86 votes

Italian Basil Pesto Lasagne al Forno (pesto lasagna)

Italian Basil Pesto Lasagne al Forno layers fresh basil pesto, béchamel sauce, provola, and parmesan cheeses between sheets of pasta, baked into a creamy, fragrant lasagna. This dish combines the herbal brightness of pesto with rich, smooth béchamel for a delicate yet satisfying textured bake.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 584 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

For homemade pesto
  • 2 ¼ oz basil rinsed and dried, fresh leaves
  • 1-2 garlic peeled, cloves
  • 2 oz parmigiano reggiano grated (or vegetarian parmesan)
  • 1 ½ oz pecorino cheese or just Parmigiano (or vegetarian parmesan, from Sardinia
  • 3 ½ fl oz extra virgin olive oil or as required
  • 1 oz pine nuts
For homemade béchamel
  • 3 ½ oz butter unsalted
  • 3 ½ oz 00 flour or all-purpose flour
  • 4 cups whole milk you may need more, fresh
  • 1 teaspoon nutmeg grated
Other ingredients
  • 7 oz lasagne sheets i used 10 sheets for 4 people or dried pasta sheets, fresh, thin
  • 2 oz parmigiano reggiano for baking (or vegetarian parmesan)
  • salt to for pesto and béchamel to taste
  • 12-15 thin slices provola cheese 3-4 per layer except the top

Instructions

Making the basil pesto
    Cup of Yum
  1. If possible, choose medium-sized young leaves (brighter green). Rinse the leaves under water and dry them well with paper towels.
  2. Mash the garlic cloves in the mortar using the pestle. Then add pine nuts and grind them with the garlic to make a paste.
  3. Add basil leaves (a few at a time) and a little olive oil and grind together with the garlic and pine nuts.
  4. Once you have added all the basil, mix in the cheese and adjust the consistency with extra virgin olive oil if needed.
Making the bechamel sauce
  1. Melt butter in a pan over low heat, stir in flour to form a thick paste (roux), then remove from heat.
  2. Slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on moderate to low heat and keep stirring constantly until it starts to simmer and thicken. Lower the flame, wait a couple of minutes, then turn it off.
  3. Add a pinch of salt and the nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further. You can also leave it in the fridge.
  4. Note: If the béchamel seems too thick when you are ready to assemble your lasagna, you can mix in some more milk.
Layering and Cooking the Pesto Lasagna
  1. Preheat your oven to 350°F (180°C).
  2. Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt and a splash of olive oil, then bring to a boil again and add the lasagna sheets. Once halved cooked, drain the lasagna sheets and set to the side.
  3. Note: If you're using fresh pasta sheets, they won't need pre-cooking unless they are quite thick.
  4. Start to assemble your basil pesto lasagna. Spread some béchamel on the bottom of an oven dish. Cover with pasta sheets and spread more béchamel over the pasta.
  5. Add some pesto and mix it with the béchamel sauce.
  6. Place slices of provola cheese onto the béchamel and pesto. Continue with other layers; pasta, béchamel, pesto, cheese until you have used all the lasagna sheets.
  7. Finish with a layer of béchamel sauce and a generous sprinkling of grated Parmigiano Reggiano on the top.
  8. Bake in the oven for about 30 minutes. Check the pasta is cooked by piercing with a sharp knife. Cover and set aside and let the lasagna rest for 5-10 minutes before serving.

Notes

  • The recipe involves three key steps: making fresh basil pesto, preparing béchamel sauce, and layering the lasagna before baking; store-bought versions of pesto or béchamel can simplify the process.
  • Strict vegetarians should substitute pecorino and parmigiano with vegetarian parmesan cheeses as traditional ones contain animal rennet.
  • Using a mortar and pestle for pesto can yield fresher flavor and better texture; if using a food processor, pulse gently and avoid overheating the basil.

Nutrition Information

Calories 584kcal (29%) Carbohydrates 40g (13%) Protein 17g (34%) Fat 40g (62%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 58mg (19%) Sodium 409mg (17%) Potassium 178mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1058IU (21%) Vitamin C 2mg (2%) Calcium 343mg (34%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 584

% Daily Value*

Calories 584kcal 29%
Carbohydrates 40g 13%
Protein 17g 34%
Fat 40g 62%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 58mg 19%
Sodium 409mg 17%
Potassium 178mg 4%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1058IU 21%
Vitamin C 2mg 2%
Calcium 343mg 34%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.