This Pesto Lasagne, Lasagne al Pesto, is so good. I'd say it's one of our best vegetarian recipes as it also includes butternut squash! Imagine layers of creamy roasted butternut squash, rich cheese sauce, garlicky pesto and pasta. All finished off with a golden mozzarella topping. It truly is the perfect cosy supper for a chilly autumn evening whilst still being light enough for spring and summer.
When you think about ‘comfort food’, lasagne often springs to mind. However, the traditional version is definitely a labour of love! After all, a good bolognese really ought to be simmered for a few hours for the very best flavour. That is why I love creating vegetarian lasagne recipes. You get all the cosy comfort food vibes, but without the fuss. Think of this Pesto Lasagne as an autumnal twist on my Easy Courgette Lasagne. Yes, the butternut squash takes about 30 minutes to roast, but you can make the creamy cheese sauce at the same time. Once the sauce is ready, you just need to do a bit of blitzing and grating. Then it is just an assembly job…
This Lasagne al Pesto is also a brilliant make-ahead recipe. It preps well the day before and can sit in the fridge, ready for the oven. This makes it a perfect weeknight meal but also dinner party dish too.
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Why you will love this Lasagne al Pesto:
- It is the perfect seasonal lasagne to make the most of autumnal ingredients.
- It is so much quicker and easier to make than a traditional lasagne.
- It is full of flavour and texture. Think sweet, nutty butternut squash, garlicky herby pesto, creamy cheese sauce, umami-rich Parmesan and a hint of chilli.
- It can be made ahead. Ideal for easy entertaining and busy weeknights.
- It is a delicious way to eat more vegetables. Plus, it can easily be adapted for vegetarians by swapping the Parmesan for a vegetarian-friendly cheese. Perfect for meat-free Mondays!
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Butternut squash - one of the most famous autumn vegetables. It has a sweet, nutty flavour which tastes even more delicious roasted.
Ricotta - this is a smooth and creamy Italian cheese. It has a light, mild flavour and thick texture. Opt for full-fat for best results. You can use any leftovers in sweet and savoury dishes.
Milk - opt for full-fat for the best results. This helps create a rich and creamy sauce in between the lasagne sheets.
Butter - opt for unsalted so you can control the salt level in this Lasagne al Pesto. It forms a roux when combined with the plain flour.
Plain flour - also known as ‘all-purpose flour’. This is combined with melted butter to form a roux.
Parmesan - this brings a wonderful umami flavour to this Pesto Lasagne.
Fresh nutmeg - a small grating adds a warming, nutty flavour to the bechamel sauce. You can use a pinch of dried nutmeg if that is what you have.
Fresh pesto - don’t be tempted to use the jarred version. Fresh pesto tastes completely different. Plus, it is a key ingredient in this Pesto Lasagne. You can make your own or buy a pot from the chilled aisle in the supermarket.
Lasagne sheets - the number you need will depend on the size and shape of your dish. I often use dried as I always have a packet in my cupboard, but fresh is lovely. If you do use fresh, it will cook quicker.
Mozzarella - this gives the Lasagne al Pesto an irresistibly gooey, bubbling topping.
Substitutions and Variations:
Butternut squash: diced pumpkin or sweet potato work really well if you can’t get hold of butternut squash. You can also buy the frozen variety which is already peeled and chopped. It cuts a lot of the prep time but takes a little longer in the oven.
Garlic: pop a whole bulb of garlic into the tray with the butternut squash before roasting. Once roasted, squeeze out the cloves into the blender with the butternut squash. It gives the most delicious roasted garlic flavour to the butternut squash purée.
Chilli: you can add as much or as little dried chilli flakes as you like. Just a pinch will keep this Pesto Lasagne fairly mild. You can swap for a dusting of smoked paprika for a deliciously smoky flavour.
Parmesan: if making this Pesto Lasagne for vegetarians, opt for a vegetarian-friendly alternative. Gran Moravia is the closest swap. A strong Cheddar works well too. If not making for vegetarians, Gruyére and Pecorino are both delicious.
Pesto: you can use homemade or shop bought pesto, but it must be fresh. Trust me, it is a world away from the jarred variety. I use the basil variety in this recipe, but you can use fresh sundried tomato pesto instead.
Pine nuts: a delicious way of adding crunch is by sprinkling with toasted pine nuts just before serving.
Here's how to make Pesto Lasagne:
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 180C. Tip the diced butternut squash onto a baking tray. Season with salt, freshly ground black pepper and a pinch of dried chilli flakes.
TWO: Drizzle with olive oil and roast the butternut in the oven for about 30-35 minutes - or until the butternut squash has softened and started to caramelise at the edges.
THREE: Carefully spoon the cooked butternut squash into a food processor and add the ricotta. Blitz to combine. I like to keep some texture to mine, but you can continue to blend until completely smooth, if you prefer.
FOUR: Next, make the bechamel sauce: melt the butter in a large non-stick saucepan, over a low-medium heat, until foaming. Add the flour and stir to combine. Continue to cook for a couple of minutes to ‘cook out’ the flour and remove the raw flour taste.
FIVE: Gradually add the milk, whisking to remove any lumps. It should thicken as you whisk - some lumps will remain but keep whisking and they should disappear. Once most of the milk has been added, you can start to add in large additions.
SIX: Continue to cook until it thickens enough to coat the back of a wooden spoon. Remove from the heat and add the grated cheese and a generous grating of fresh nutmeg. Stir until the cheese has melted. Season to taste with salt and freshly ground black pepper.
SEVEN: To assemble: spread ⅓ of the butternut squash mixture in the bottom of your baking dish in a smooth and even layer. Top with a layer of lasagne sheets, followed by ⅓ of the cheese sauce.
EIGHTH: Dollop over ½ of the pesto, ensuring it is evenly dolloped across the surface. Add some grated Parmesan on top. Repeat the layers - ensuring you finish with a layer of white sauce.
NINE: Scatter over the torn mozzarella and sprinkle with a little more Parmesan.
TEN: Bake for about 30-35 minutes or until bubbly and golden. Leave to stand for 5 minutes before serving. Enjoy!
Cooking Tips:
Choosing your dish - I used a 20x30cm dish, you can use a smaller one for a thicker lasagne, but I wouldn’t use a larger one as the lasagne would be too thin.
Homemade pesto - it is super easy to make your own pesto. Simply follow the steps in my Pasta al Pesto pesto recipe.
Lasagne sheets - I always have a packet of dried lasagne sheets in my cupboard as they are so versatile. Fresh would be lovely or you can make your own if you fancy a rainy day project.
Frequently Asked Questions
This Pesto Lasagne is delicious enough to serve all on its own. However, I do love to serve lasagne with Cheesy Wild Garlic Bread (Pull Apart).
Although garlic bread makes this ideal autumnal comfort food, I also like to add some veggies. Try steamed green beans, roasted tenderstem broccoli or sautéed cavolo nero or kale. Or a crisp green salad.
Although I haven’t tested this with vegan swaps, it is possible to substitute the ingredients for vegan alternatives. You will need to use a vegan ricotta which might be tricky to find. I would suggest opting for a vegan cream cheese or even Boursin Plant Based. Then use a vegan milk, butter alternative, cheese and pesto. All of which are fairly easy to find. If you want to pack in the umami, sprinkle the top of the Lasagne al Pesto with nutritional yeast. In terms of the lasagne sheets, you are more likely to find dried vegan lasagne than fresh.
Storage & Make Ahead Instructions
To store: either cover well or transfer to an airtight container and then place in the fridge for up to 3 days.
To reheat: Individual portions reheat well in the microwave - 1-2 minutes until hot. You could reheat in the oven at 180c for 10-15 minutes, it will depend on how big the portion is.
To freeze: You can freeze the lasagne, either pre and post-baking, depending on what you prefer and the time you have. Make sure it's cool, then wrap the whole dish in clingfilm and a layer of foil (or transfer to an airtight tupperware container). Freeze for up to 3 months. Defrost overnight at room temperature until fully thawed then either bake from scratch or reheat at 180c for 10-15 minutes or until piping hot.
Make ahead: You can prep the lasagne right up to the assembled stage, then cover and chill in the fridge overnight before baking. You may need to add 5-10 minutes to the cooking time to ensure it's hot all the way through.
Other recipes you might enjoy:
If you like the sound of this Lasagne al Pesto, you will love my Cheesy Creamy Winter Butternut Squash Gratin. I also have an Easy Lasagne with Cheat's White Sauce but if you want to make lasagne with classic white sauce or cheat's white sauce I have those recipes too! Also don’t miss my Courgette Lasagne. For more pesto, try my Pistachio Pesto Pasta.
Made this recipe and loved it?
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PrintPesto Lasagne (Lasagne al Pesto)
This Pesto Lasagne (Lasagne al Pesto) is the ultimate autumn comfort. Imagine layers of creamy roasted butternut squash, rich cheese sauce, garlicky basil pesto, pasta and gooey mozzarella. Trust me, it tastes so good…
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash, peeled, de-seeded and cut into cubes
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Pinch of dried chilli flakes
- 2 tbsp ricotta
For the bechamel sauce:
- 100g unsalted butter
- 100g plain flour
- 1 L full-fat milk
- 30g Parmesan, grated
- Salt and freshly ground black pepper
- Fresh nutmeg
To assemble:
- 9-12 fresh or dried lasagne sheets
- About 130g fresh pesto
- 100g Parmesan, grated
- 1 ball of mozzarella, drained and torn into pieces
Instructions
- Preheat the oven to 180C Fan and set out a baking tray and 20x30cm ovenproof dish.
- Tip the diced butternut squash onto a baking tray and drizzle with the olive oil. Season with salt and freshly ground black pepper and sprinkle with a pinch of dried chilli flakes. Toss to coat in the oil and seasoning, then spread in an even layer. Roast in the oven for about 30-35 minutes - or until the butternut squash has softened and started to caramelise at the edges.
- Carefully spoon the cooked butternut squash into a food processor and add the ricotta. Blitz to combine. I like to keep some texture to mine, but you can continue to blend until completely smooth, if you prefer. Taste and adjust the seasoning, if needed. Set aside.
- Next, make the bechamel sauce: melt the butter in a large non-stick saucepan, over a low-medium heat, until foaming. Add the flour and stir to combine. Continue to cook for a couple of minutes to ‘cook out’ the flour and remove the raw flour taste.
- Gradually add the milk, whisking to remove any lumps. It should thicken as you whisk - some lumps will remain but keep whisking and they should disappear. Once most of the milk has been added, you can start to add in large additions. Continue to cook until it thickens enough to coat the back of a wooden spoon. Remove from the heat and add the grated cheese and a generous grating of fresh nutmeg. Stir until the cheese has melted. Season to taste with salt and freshly ground black pepper.
- To assemble: spread ⅓ of the butternut squash mixture in the bottom of your baking dish in a smooth and even layer. Top with a layer of lasagne sheets, followed by ⅓ of the cheese sauce. Dollop over ½ of the pesto, ensuring it is evenly dolloped across the surface. Add some grated Parmesan on top. Repeat the layers - ensuring you finish with a layer of white sauce. Scatter over the torn mozzarella and sprinkle with a little more Parmesan. Bake for about 30-35 minutes or until bubbly and golden.
- Leave to stand for 5 minutes before serving. Enjoy!
Notes
Scroll up for a helpful step by step guide to make this Lasagne al Pesto.
To store: either cover well or transfer to an airtight container and then place in the fridge for up to 3 days.
To reheat: Individual portions reheat well in the microwave - 1-2 minutes until hot. You could reheat in the oven at 180c for 10-15 minutes, it will depend on how big the portion is.
To freeze: You can freeze the lasagne, either pre and post-baking, depending on what you prefer and the time you have. Make sure it's cool, then wrap the whole dish in clingfilm and a layer of foil (or transfer to an airtight tupperware container). Freeze for up to 3 months. Defrost overnight at room temperature until fully thawed then either bake from scratch or reheat at 180c for 10-15 minutes or until piping hot.
Make ahead: You can prep the lasagne right up to the assembled stage, then cover and chill in the fridge overnight before baking. You may need to add 5-10 minutes to the cooking time to ensure it's hot all the way through.
Serving suggestions: I like to serve my Pesto Lasagne with some garlic bread to mop up all the delicious sauce. Some extra vegetables or a crisp salad are also delicious.
Texture: to add a bit of texture, sprinkle over a pangrattato or toasted pine nuts just before serving.
Make it vegetarian-friendly: swap the Parmesan for a vegetarian-friendly Parmesan-style cheese. Gran Moravia, Old Winchester or a strong Cheddar all work well.
Jessica says
Made this for family. Very rich and decadent. Do not notice it is vegetarian. High praise all around. Would definitely make again.
Cat says
Really lovely recipe if you fancy something comforting and vegetarian friendly, I made for friends and it was great that you could prepare and assemble in advance!
Laura Scott says
This was delicious! I made it on Friday and we ate it this evening. I have a few questions, this was my first veggie lasagna and I found there was a fair bit of liquid on the top at the end of cooking whilst I drained off and then put it back in to cook a bit better - is that normal? And secondly, can I freeze it? Thanks!