Peso Lasagna

About This Pesto Lasagna

This pesto lasagna is rich, cheesy, and incredibly flavorful — inspired by a classic 1997 Bon Appétit recipe my mom made growing up. Layers of basil pesto, creamy béchamel, tender lasagna noodles, mozzarella, Parmigiano Reggiano, and sweet Italian sausage make this a crowd-pleasing pasta bake that works for holidays, dinner parties, or cozy Sunday cooking.

Why You’ll Love This Lasagna

• Creamy, herb-packed layers

• Three sauces (pesto, béchamel, sausage) = huge flavor

• Easy to assemble ahead

• Freezer-friendly

• A guaranteed family favorite

Ingredients You’ll Need

(Full amounts in the recipe card.)

• Fresh basil pesto

• Béchamel sauce

• Sweet Italian sausage

• Lasagna noodles

• Mozzarella + Parmigiano Reggiano

• Olive oil

• Broth to loosen the pesto

How to Make Pesto Lasagna

Make the pesto and béchamel, brown the sausage, and layer everything with cooked lasagna noodles, cheeses, and dollops of pesto. Bake until bubbling and golden.

Full detailed steps are in the recipe card below.

Tips for Success

• Loosen the pesto with broth — spreads easier and keeps layers moist

• Don’t skimp on béchamel — it’s the signature of this lasagna

• Use freshly shredded mozzarella for the best melt

• Let it rest 15 minutes before slicing so layers hold

What to Serve With This Lasagna

• Simple green salad

• Roasted vegetables

• Garlic bread

• White wine or chilled rosé

More Recipes You’ll Love

• Elegant Lasagna

• Chicken Big Mamou

• Crispy Chicken Thighs with Creamy Mushroom Pasta

• Ina Garten’s Famous Lasagna

• Lasagna Soup

Pesto Lasagna

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Yield: 8

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Ingredients

Pesto

• 2 cups packed fresh basil leaves
• 1 cup grated Parmesan cheese
• ½ cup olive oil
• ¼ cup pine nuts
• 4 small garlic cloves, halved
• Salt & pepper to taste

Béchamel

• ½ cup (1 stick) salted butter
• ⅓ cup minced shallots
• ½ cup flour
• 4 cups whole milk (warmed)
• 2 bay leaves
• Pinch of nutmeg
• Salt & pepper

Lasagna

• ½ lb Italian sausage (mild or spicy), casings removed
• 1 tbsp olive oil
• 1 lb (4 cups) freshly shredded whole-milk mozzarella
• 1½ cups finely grated Parmigiano Reggiano
• ~22 cooked lasagna noodles (for 4 layers)
• Olive oil, for brushing
• 2–3 tbsp chicken or vegetable broth (to loosen pesto)

Instructions

Pesto

1. Combine basil, Parmigiano Reggiano, pine nuts, and garlic in a food processor.
2. Pulse until finely chopped, then slowly drizzle in olive oil until smooth but still textured.
3. Season with salt and pepper and set aside.

Béchamel Sauce

1. Melt butter in a large saucepan over medium heat. Add shallots; cook 2-4 minutes.
2. Whisk in flour and cook 2 minutes to remove raw flour taste. Slowly whisk in the warm milk.
3. Add bay leaf and simmer until the sauce thickly coats the back of a spoon.
4. Season with nutmeg, salt, and pepper. Remove bay leaf.

Sausage

1. Heat olive oil in a skillet over medium-high heat.
2. Add sausage and cook until browned and caramelized.
3. Drain excess fat and set aside.

Lasagna Assembly

1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
2. Loosen 1 cup pesto with a few tablespoons of broth to make it easier to spread.
3. Spread ½ cup béchamel on the bottom of the dish.
4. Add a layer of noodles, then:
5. • A thin layer of béchamel
6. • Spoonfuls of pesto- spread evenly with a spatula.
7. • Crumbled sausage
8. • Mozzarella + Parmigiano Reggiano
9. Repeat for four noodle layers total.
10. Top layer: noodles → remaining béchamel → mozzarella + Parmigiano Reggiano (no pesto on top).

Lasagna Bake

1. Cover loosely with foil and bake 30 minutes.
2. Remove foil and bake 20–25 minutes more, until bubbling and golden on top.
3. Let rest 15 minutes before slicing.

Did you make this recipe?

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