Make this creamy pesto lasagna with fresh basil and béchamel. A classic Ligurian lasagna recipe that’s vegetarian, easy, and full of flavor.
When spring and summer roll around, fresh basil takes center stage in Italian kitchens. One of the most beloved ways to use it? In pesto lasagna, a creamy and fragrant baked dish from Liguria that layers egg pasta sheets with a rich bechamel-pesto sauce and plenty of cheese. This traditional Ligurian lasagna is simple, comforting, and bursting with the unmistakable aroma of Genoese pesto.
Perfect for a weekend lunch or a casual dinner party, this vegetarian lasagna is satisfying without being too heavy. No meat, just bold, herby flavors wrapped in velvety sauces and tender pasta.
How to Make Traditional Pesto Lasagna (Ligurian Style)
Genoese Pesto Lasagna Ingredients – What You’ll Need
For the Bechamel:
- 100 g (¾ stick plus 1 tbsp) butter
- 100 g (¾ cup plus 1 tbsp) all-purpose flour
- 1 liter warm milk
- 1 pinch ground nutmeg
- Salt, to taste
For the Pesto:
- 70 g (2½ oz) fresh Genovese basil leaves
- 100 ml (⅓ cup plus 1 tbsp) extra virgin olive oil
- 30 g (3 tbsp plus 2 tsp) pine nuts + more to garnish
- 1 garlic clove
- 30 g (1/3 cup) grated Pecorino cheese
- 50 g (1/2 cup) grated Parmesan cheese
NOTE about PESTO — you can use high-quality store-bought pesto if you’re short on time. However, homemade pesto with fresh Genovese basil, pine nuts, and aged cheeses gives the dish a more authentic Ligurian flavor. Look for a brand with minimal additives and extra virgin olive oil as a base.
For the Lasagna:
- 250 g (8¾ oz) fresh egg lasagna sheets
- More Parmesan for layering
- Olive oil for greasing
NOTE about PECORINO — If you prefer a milder flavor or need a substitute, you can use Grana Padano or even more Parmigiano Reggiano instead of Pecorino. For a vegetarian option, make sure the cheese is rennet-free.
Lasagna with Pesto Video Tutorial
Step-by-Step Instructions for the Best Pesto Lasagna
Make the Bechamel Sauce
In a saucepan over low heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes to form a smooth paste (1). Gradually pour in the warm milk, continuing to whisk to prevent lumps. Add salt and a pinch of nutmeg. Increase the heat and bring to a gentle boil. Simmer for a few minutes until thickened (2), then remove from heat.
Make the Pesto
In a food processor, blend together basil, pine nuts, garlic, olive oil, Pecorino, and half the Parmesan until creamy (3). Add a tablespoon of olive oil if needed to loosen it slightly.
Combine Bechamel and Pesto
Let the bechamel cool for a few minutes, then stir in the pesto until well combined (4). The sauce should be light green, creamy, and fragrant.
Assemble the Lasagna
Preheat your oven to 220 °C (ca. 428 °F). Grease a medium baking dish with a bit of olive oil. Spread a ladle of pesto-bechamel on the bottom (5). Layer with lasagna sheets, more sauce, and a sprinkle of Parmesan. Repeat until all ingredients are used (6), finishing with sauce and cheese.
Top with a handful of pine nuts and drizzle with olive oil if desired (7).
Bake and Serve
Bake for 20 minutes, until the top is golden and bubbling (8).
To prevent the top layer from drying out, cover the lasagna loosely with foil during the first 15 minutes of baking, then uncover for the last 5–10 minutes to allow browning. This helps keep the top moist while still getting that golden finish.
Let rest 10 minutes before slicing and serving.
Ligurian Lasagna with Pesto Variations and Customization Ideas
- With Potatoes and Green Beans: A classic Ligurian combo—add thin slices of cooked potato and blanched green beans between layers.
- With Ricotta: Add spoonfuls of fresh ricotta between layers for a creamier texture.
- Gluten-Free: Use gluten-free lasagna sheets, like these Gluten Free Oven-Ready Lasagna sheets and gluten-free flour for béchamel, like this corn starch powder.
How to Store and Reheat Genoese Pesto Lasagna
Store leftovers in the fridge in an airtight container for up to 3 days. If you prefer a longer shelf life, you can freeze the cooked lasagna, but remember to portion it first. Reheat in the oven from frozen at 180 °C (ca. 356 °F) for 20–30 minutes.
Tips for the Perfect Pesto Lasagna
- Use fresh Genovese basil for authentic flavor.
- Don’t overcook the bechamel—just simmer until thick.
- Layer lightly—you want balance, not bulk.
- Let the lasagna rest before cutting for cleaner slices.
Wine Pairing for Pesto Lasagna: What to Serve
Pair this pesto lasagna with a crisp Ligurian Vermentino or a dry white wine like Pinot Grigio. Their acidity balances the richness of the sauce and enhances the herbal notes of the pesto.
FAQ – Pesto Lasagna (Ligurian Style)
Not always. If you’re using oven-ready or fresh pasta sheets, there’s no need to pre-boil them. Just make sure there’s enough moisture in the béchamel-pesto mixture so the pasta cooks evenly in the oven.
Absolutely. Use certified gluten-free lasagna sheets and thicken your béchamel sauce with cornstarch or a gluten-free flour blend instead of regular flour.
Yes! You can assemble the lasagna up to 24 hours in advance and store it in the fridge, tightly covered. Bake it just before serving. Alternatively, you can freeze the unbaked lasagna for up to 2 months and cook it directly from frozen—just add 10–15 minutes to the baking time.
How to Make Authentic Pesto Lasagna – A Ligurian Classic!
Ingredients
For the Bechamel:
- 100 g butter
- 100 g all-purpose flour
- 1 l warm milk
- 1 pinch ground nutmeg
- Salt to taste
For the Pesto:
- 70 g fresh Genovese basil leaves
- 100 ml extra virgin olive oil
- 30 g pine nuts + more to garnish
- 1 garlic clove
- 30 g grated Pecorino cheese
- 50 g grated Parmesan cheese
For the Lasagna:
- 250 g fresh egg lasagna sheets
- Grated Parmesan for layering
- Olive oil for greasing
Instructions
Make the Bechamel Sauce
- In a saucepan over low heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes to form a smooth paste.
- Gradually pour in the warm milk, continuing to whisk to prevent lumps.
- Add salt and a pinch of nutmeg. Increase the heat and bring to a gentle boil.
- Simmer for a few minutes until thickened, then remove from heat.
Make the Pesto
- In a food processor, blend together basil, pine nuts, garlic, olive oil, Pecorino, and half the Parmesan until creamy.
- Add a tablespoon of olive oil if needed to loosen it slightly.
Assemble the Lasagna
- Let the bechamel cool for a few minutes, then stir in the pesto until well combined. The sauce should be light green, creamy, and fragrant.
- Preheat your oven to 220 °C (ca. 428 °F).
- Grease a medium baking dish with a bit of olive oil.
- Spread a ladle of pesto-bechamel on the bottom. Layer with lasagna sheets, more sauce, and a sprinkle of Parmesan.
- Repeat until all ingredients are used, finishing with sauce and cheese.
- Top with a handful of pine nuts and drizzle with olive oil if desired.
- Bake for 20 minutes, until the top is golden and bubbling. To prevent the top layer from drying out, cover the lasagna loosely with foil during the first 15 minutes of baking, then uncover for the last 5–10 minutes to allow browning. This helps keep the top moist while still getting that golden finish.
- Let rest 10 minutes before slicing and serving.
