White Pesto Lasagna Recipe

Combine filling

In a large mixing bowl, combine 3 cups ricotta, 1 cup grated Parmesan, 1 large egg, 1 cup chopped basil, 2 minced garlic cloves, 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir until smooth and evenly mixed. Taste and adjust seasoning; set aside.

Toast nuts (optional)

Preheat a small skillet over medium heat. Add 3/4 cup walnuts or almonds and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove and let cool slightly.

Blend pesto

In a food processor, combine the toasted nuts, 2 cups packed basil, 1/4 cup parsley (if using), 2 garlic cloves, 1 tbsp lemon juice, and 1/2 tsp kosher salt. Pulse until coarsely chopped. With the processor running, slowly drizzle in 3/4 cup extra-virgin olive oil until a loose, creamy pesto forms. Add 1/2 cup grated Pecorino/Parmesan and pulse just to incorporate. Taste and adjust salt, pepper, or lemon juice. The final pesto should be creamy but spreadable; if too thick, add up to 1–2 tbsp more olive oil or 1–2 tbsp water.

Preheat and prep pan

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil to prevent sticking.

Layer 1

Spread about 1/2 cup of the white pesto in the bottom of the prepared baking dish to prevent sticking and to flavor the first noodle layer.

Layer noodles and fillings

Place 3–4 lasagna noodles in a single layer over the pesto (depending on noodle width). Spread one-third of the ricotta filling (about 1 cup) evenly over the noodles. Dollop and gently spread another 1/3 cup–1/2 cup white pesto over the ricotta (reserve remaining pesto). Sprinkle about 3/4 cup shredded mozzarella evenly over the layer and add a few slices of fresh mozzarella if using. Repeat this layering two more times: noodles, ricotta mixture, pesto, shredded mozzarella. Finish with a final layer of noodles topped with the remaining pesto (about 1/2 cup), the last of the shredded mozzarella (about 3/4 cup), and the 1/4 cup extra grated Parmesan.

Optional spice

If you like a touch of heat, sprinkle 1/4 tsp red pepper flakes over the top before baking.

Cover and bake

Cover the assembled lasagna tightly with aluminum foil (tenting slightly to avoid touching cheese) and bake at 375°F (190°C) for 25 minutes.

Uncover and finish baking

Remove foil and bake an additional 12–15 minutes, until the cheese is melted, bubbling, and golden at the edges.

Rest

Remove the lasagna from the oven and let rest, uncovered, for 12–15 minutes. Resting firms the layers and makes slicing cleaner.

Garnish and slice

Before serving, sprinkle 1/4 cup chopped fresh basil and 1/4 cup extra grated Parmesan over the top and finish with a pinch (about 1/4 tsp) of coarse salt. Slice into 8 generous portions and serve warm.