Easy Pesto Lasagna Recipe

You’re in a dilemma. You love to eat pasta but you know that it probably isn’t the best thing for your diet. Trust me, you’re not alone. So what are health-conscious pasta lovers supposed to do? Well, don’t throw out the noodles just yet. Here is a great tasting and nutritional recipe for pesto lasagna.

Italian Recipes | Cooking | Pesto | Food Blog | Healthy Recipe | Pasta

Easy Pesto Lasagna Recipe


  • 8 lasagna noodles
  • 3 cups fresh basil
  • 8 ounces Parmigiano-Reggiano cheese, grated (2 cups)
  • 1 cup extra-virgin olive oil
  • 1/2 cup parsley
  • 1/2 ounce pine nuts (1/4 cup)
  • 2 garlic cloves
  • Sea salt
  • 13 ounces ricotta cheese (1 1/2 cups)
  • 1 large egg
  • Freshly ground pepper
  • 3 ounces mozzarella, cut into small chunks


· The first thing you’ll need to do is get your oven preheated up to 425 degrees.

· Cook your noodles in a large part of boiling water. Add salt

· Drain your noodles and set them to the side.

· Combine 1 cup of Parmigiano-Reggiano cheese with 1 cup of olive oil, 3 cups of fresh basil, 1/2 cup of parsley, ¼ cup of pine nuts and 2 garlic cloves. Mix well and throw in some sea salt.

· In a medium bowl, combine 1 1/2 cups of Ricotta cheese, 1 large egg, with 1/3 cup of water. Season with sea salt and fresh ground pepper.

· In an 8-inch, square baking dish put in ¼ cup of the Ricotta and top it with 4 lasagna noodles.

· Add about 1/2 of your Pesto and spread it over the noodles.

· Add half of your remaining Ricotta.

· Add your remaining lasagna noodles

· Top off your lasagna with the remaining Pesto and Ricotta.

· Sprinkle your lasagna with Parmigiano-Reggiano and Mozzarella.

· Cover with aluminum foil and bake for 35 minutes.

· Remove the aluminum foil.

· Change the oven setting to broil and let the lasagna bake for another 5 to 10 minutes or until brown.

· Remove the lasagna and enjoy!

Italian Recipes | Cooking | Pesto | Food Blog | Healthy Recipe | Pasta