Unlike traditional ricotta lasagna, this elegant Ligurian-inspired version layers silky béchamel with vibrant homemade basil pesto, Parmesan cheese, and toasted pine nuts. The result is a creamy, herbaceous lasagna that's lighter than the classic red sauce version while delivering incredible flavor in every bite.
Prep Time: 45 minutes
Cook Time: 40–45 minutes
Rest Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8–10
INGREDIENTS
For the Béchamel Sauce
- 7 tablespoons unsalted butter
- 7 tablespoons all-purpose flour
- 5½ cups whole milk
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt (or ¼ teaspoon table salt), if needed after tasting
For the Pesto
- 4 ounces fresh basil leaves
- 1 tablespoon table salt (for blanching)
- ½ cup extra-virgin olive oil
- ¼ cup toasted pine nuts
- 2 garlic cloves
- 2 ounces freshly grated Parmesan cheese
- 2 teaspoons lemon zest
For Assembly
- 17 curly-edged lasagna noodles
- Vegetable oil spray
- 2 ounces freshly grated Parmesan cheese
- ¼ cup toasted pine nuts
DIRECTIONS
Step 1: Make the Béchamel
- In a large saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth and lightly bubbling.
- Gradually whisk in the milk until completely smooth.
- Bring to a gentle boil, whisking frequently.
- Reduce the heat and simmer for 5–8 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Season with the pepper and nutmeg. Taste the sauce and add the optional salt only if needed.
- Remove from the heat.
Step 2: Prepare the Pesto
- Bring a large pot of water to a boil and stir in the tablespoon of salt.
- Blanch the basil leaves for just 5–10 seconds, until bright green.
- Immediately transfer the basil to an ice bath.
- Drain well and gently squeeze out as much excess water as possible.
- Place the basil, olive oil, toasted pine nuts, garlic, Parmesan, and lemon zest into a food processor.
- Process until smooth.
- Fold the pesto into the warm béchamel until completely incorporated.
Step 3: Cook the Lasagna Noodles
- Cook the lasagna noodles in generously salted water until just al dente.
- Drain and rinse briefly under cool water.
- Lay the noodles flat on lightly oiled parchment paper or baking sheets to prevent sticking.
Step 4: Assemble the Lasagna
- Preheat the oven to 375°F.
- Lightly coat a 9 × 13-inch baking dish with vegetable oil spray.
- Spread about 1 cup of the pesto béchamel over the bottom of the dish.
- Arrange a layer of noodles.
- Spread another layer of pesto béchamel over the noodles.
- Sprinkle lightly with Parmesan cheese and a scattering of toasted pine nuts.
- Continue layering the noodles, pesto béchamel, Parmesan, and pine nuts until all of the ingredients have been used.
- Finish with a generous layer of pesto béchamel, then top with the remaining Parmesan cheese and toasted pine nuts.
Step 5: Bake
Bake uncovered for 40–45 minutes, or until:
- The sauce is bubbling around the edges.
- The top is lightly golden.
- The Parmesan has melted and the pine nuts are toasted.
If the pine nuts begin browning too quickly, loosely cover the lasagna with foil during the final 10–15 minutes.
Allow the lasagna to rest for 15 minutes before slicing and serving.
TIPS
- Blanching the basil preserves its bright green color during baking.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Toast the pine nuts until lightly golden for the best flavor.
- Resting the lasagna before slicing helps the layers hold together beautifully.
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze tightly wrapped for up to 3 months.
Reheating: Warm covered in a 350°F oven for 20–25 minutes, or until heated through.
A Taste of Liguria
This Genoa-style pesto lasagna is a wonderful departure from the traditional tomato-and-ricotta version most people know. Rich, velvety béchamel carries the fresh flavor of basil pesto through every layer, while toasted pine nuts add a delicate crunch and Parmesan provides the perfect savory finish. Elegant enough for a holiday dinner yet comforting enough for a family meal, this northern Italian classic proves that sometimes the simplest ingredients create the most memorable dishes.
