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Pratiksh

Basil Pesto Veg Lasagna - A Bright, Herby Twist on a Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Prep the oven and pan. Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish. If using regular lasagna noodles, cook them until just shy of al dente, then drain and pat dry.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Layer 1: Base and noodles. Spread a thin layer of béchamel in the dish. Place a layer of noodles on top, slightly overlapping.
  7. 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.
  8. Layer 3+: Repeat. Add another layer of noodles and repeat the pesto–veg–cheese pattern until you reach 4–5 layers, ending with noodles.
  9. 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.
  10. 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.
  11. Rest before slicing. Let it stand 10–15 minutes so the layers set. Scatter fresh basil on top before serving.