Pesto Lasagne

Good as a side dish with barbecued chicken or steak.

Pesto Lasagne

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  • Prep Time


  • Total Time


  • Servings



  • Tomato Sauce

  • 4 garlic cloves, minced

  • 2 onions, chopped

  • ⅓ cup olive oil

  • 28 oz. can (796 ml) crushed tomatoes

  • Pesto

  • 1 cup fresh basil

  • ½ cup pine nuts

  • ⅓ cup freshly grated grated parmesan cheese

  • ⅓ cup olive oil

  • Bechamel Sauce

  • 3 Tbsp. butter

  • ¼ cup flour

  • ¼ tsp. nutmeg

  • salt and pepper to taste

  • 2 cups milk

  • 8-10 lasagne noodles

  • 1 lb. bocconcini or mozzarella cheese, sliced

  • ½ cup freshly grated parmesan cheese


To make tomato sauce: Saute garlic and onio in oil until softened. Add tomatoes and salt. Cook until thickened. Set aside. To make pesto: Puree all iingredients in food processor. Set aside. To make the bechamel sauce: Melt butter, add flour and seasonings and stir for a few minutes. Add milk, stirring constantly. Cook slowly until thickened. To make lasagne: Cook pasta according to package directions. Drain, plunge into cold water and set aside. Ladle 1/3 of bechamel sauce into bottom of 9"x13" pan. Then layer pasta, tomato sauce, cheese and pesto. Repeat layers and finish with grated parmesan. Bake at 350 F. for 40 minutes.


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