I can’t tell you how good this basil pesto veg lasagna tastes. You need to try yourself to understand my level of satisfaction for this dish.
This is the kind of lasagna that makes you pause after the first bite. It’s comforting like the classic, but lighter, fresher and full of garden flavor.
Instead of tomato sauce, you’ll layer creamy béchamel and fragrant basil pesto with roasted vegetables and stretchy cheese. It’s weeknight friendly if you prep ahead, but special enough for guests. If you love fresh basil, this one’s a must make.
Why This Basil Pesto Veg Lasagna Is So Good
This lasagna swaps red sauce for a duo of pesto and béchamel, giving it a silky, herb flavor.
Roasted vegetables add sweetness and texture without weighing it down.
Using no boil noodles keeps things easy and tidy.
The result – layers that feel balanced, not heavy, with a golden, bubbly top you’ll want to scoop straight from the pan.
Not kidding but I am drooling rn just by talking about this recipe!
Shopping List
- Lasagna noodles: 12–15 no-boil sheets (or regular, cooked al dente)
- Basil pesto: 1 to 1 1/4 cups (store-bought or homemade)
- Mixed vegetables: 4–5 cups total (zucchini, yellow squash, bell peppers, cherry tomatoes, mushrooms, spinach, or broccoli)
- Olive oil: 3–4 tablespoons
- Garlic: 3–4 cloves, minced
- Salt and black pepper
- Crushed red pepper flakes: optional
- Fresh basil: small bunch, for layering and garnish
- Ricotta cheese: 1 1/2 cups
- Mozzarella cheese: 2 cups, shredded
- Parmesan cheese: 1/2 cup, finely grated
- Milk: 3 cups (for béchamel; whole or 2%)
- Butter: 4 tablespoons
- All-purpose flour: 4 tablespoons
- Nutmeg: a pinch (optional, for béchamel)
- Lemon: 1, for zest (optional, brightens the ricotta)
Step by Step Instructions
Prep the oven and pan. Heat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish. If using regular lasagna noodles, cook them until just shy of al dente, then drain and pat dry.
Roast the vegetables. Chop vegetables into bite-size pieces. Toss with 2 tablespoons olive oil, garlic, salt, and pepper. Spread on two sheet pans and roast 15–20 minutes, stirring once, until edges are lightly browned and moisture has reduced. Set aside.
Make the béchamel. In a medium pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until foamy. Slowly whisk in milk, a little at a time, until smooth. Simmer, whisking, 4–6 minutes until it thickens to coat a spoon. Season with salt, pepper, and a pinch of nutmeg.
Mix the ricotta layer. In a bowl, combine ricotta, 1/4 cup Parmesan, a little lemon zest, salt, and pepper. Stir until creamy. If it feels too thick, loosen with a tablespoon of milk.
Thin the pesto (optional but helpful). Stir 1–2 tablespoons olive oil or a splash of warm water into the pesto so it spreads easily. Taste and adjust salt and pepper.
Layer 1: Base and noodles. Spread a thin layer of béchamel in the dish. Place a layer of noodles on top, slightly overlapping.
Layer 2: Pesto and veg. Spread 2–3 tablespoons pesto over noodles. Add a light handful of roasted vegetables. Dot with spoonfuls of ricotta mixture. Sprinkle a little mozzarella and Parmesan. Top with a few torn basil leaves.
Layer 3+: Repeat. Add another layer of noodles and repeat the pesto–veg–cheese pattern until you reach 4–5 layers, ending with noodles.
Top it off. Finish with a generous layer of béchamel, then the remaining mozzarella and Parmesan. Add a small drizzle of olive oil and a pinch of red pepper flakes if you like heat.
Bake covered, then uncovered. Cover with foil (tent it so it doesn’t stick to cheese). Bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 15–20 minutes until bubbling and golden on top.
Rest before slicing. Let it stand 10–15 minutes so the layers set. Scatter fresh basil on top before serving.
Health Benefits
Vegetable-rich: Roasted veggies bring fiber, vitamins A and C, potassium, and antioxidants, helping you feel satisfied without overeating.
Healthy fats: Pesto and olive oil provide monounsaturated fats that support heart health when used in moderation.
Calcium and protein: Ricotta, mozzarella, and Parmesan offer calcium and protein for bone and muscle support.
Controlled sodium: Making it at home lets you manage salt compared to many jarred sauces.
ALSO CHECKOUT – Super Yummy Vegetarian Lasagna Recipe!
Don’t Do this
Watery layers: Undercooked or un-roasted vegetables can release too much moisture. Roast until edges caramelize and steam cooks off.
Gummy noodles: Overcooked noodles turn mushy. Keep them al dente, especially if you’re not using no-boil sheets.
Overpowering pesto: Too much can make the dish greasy or bitter. Use thin, even layers and balance with béchamel.
Scorched top: Cheese browns fast. Cover for the first half, then uncover to finish. Tent the foil if it risks sticking.
Flat flavor: Season each component lightly—veg, béchamel, ricotta—so the whole dish tastes layered and bright.
FAQ
Can I use store-bought pesto?
Yes. Choose a brand with real basil, olive oil, nuts, and cheese.
If it tastes sharp or oily, stir in a squeeze of lemon and a spoon of ricotta to soften the flavor.
Do I have to make béchamel?
It’s worth it. Béchamel keeps the lasagna creamy and prevents dryness. If you skip it, add a bit more ricotta and a splash of cream, but expect a slightly drier bake.
Which vegetables work best?
Zucchini, peppers, mushrooms, broccoli florets, spinach, and cherry tomatoes are great.
Just keep water-heavy veg thinly sliced and well roasted to avoid soggy layers.
How do I keep no-boil noodles tender?
Make sure there’s enough moisture from the béchamel and a thin layer of pesto. Don’t skimp on sauce near the edges, and bake covered first so steam softens the sheets.
Can I assemble this a day ahead?
Yes. Cover tightly and refrigerate.
Add 10–15 minutes to the covered bake time to account for the chill, then uncover to brown as usual.
Final Thoughts
Basil Pesto Veg Lasagna brings bright, herbs flavor to a comforting classic.
With roasted vegetables, creamy béchamel and just enough cheese, it feels both flavorful and fresh. Prep a few parts ahead and you’ll have a crowd pleasing bake ready to go.
Once you make this lasagna, please let me know in the comments below how was it.
Ingredients
Method
- Prep the oven and pan. Heat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish. If using regular lasagna noodles, cook them until just shy of al dente, then drain and pat dry.
- Roast the vegetables. Chop vegetables into bite-size pieces. Toss with 2 tablespoons olive oil, garlic, salt, and pepper. Spread on two sheet pans and roast 15–20 minutes, stirring once, until edges are lightly browned and moisture has reduced. Set aside.
- Make the béchamel. In a medium pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until foamy. Slowly whisk in milk, a little at a time, until smooth. Simmer, whisking, 4–6 minutes until it thickens to coat a spoon. Season with salt, pepper, and a pinch of nutmeg.
- Mix the ricotta layer. In a bowl, combine ricotta, 1/4 cup Parmesan, a little lemon zest, salt, and pepper. Stir until creamy. If it feels too thick, loosen with a tablespoon of milk.
- Thin the pesto (optional but helpful). Stir 1–2 tablespoons olive oil or a splash of warm water into the pesto so it spreads easily. Taste and adjust salt and pepper.
- Layer 1: Base and noodles. Spread a thin layer of béchamel in the dish. Place a layer of noodles on top, slightly overlapping.
- Layer 2: Pesto and veg. Spread 2–3 tablespoons pesto over noodles. Add a light handful of roasted vegetables. Dot with spoonfuls of ricotta mixture. Sprinkle a little mozzarella and Parmesan. Top with a few torn basil leaves.
- Layer 3+: Repeat. Add another layer of noodles and repeat the pesto–veg–cheese pattern until you reach 4–5 layers, ending with noodles.
- Top it off. Finish with a generous layer of béchamel, then the remaining mozzarella and Parmesan. Add a small drizzle of olive oil and a pinch of red pepper flakes if you like heat.
- Bake covered, then uncovered. Cover with foil (tent it so it doesn’t stick to cheese). Bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 15–20 minutes until bubbling and golden on top.
- Rest before slicing. Let it stand 10–15 minutes so the layers set. Scatter fresh basil on top before serving.
Hello, I’m an athlete and a food lover who shares vegetarian recipes that are both delicious and nourishing. I enjoy creating salads, pastas, smoothies, and guilt-free desserts you can enjoy without stressing about calories.
