Hello Creamy Pesto LASAGNE! Gotta love it. This creamy pesto lasagne is so easy to make. The layers of pasta with creamy pesto and a homemade ricotta mix are just so delicious. I also added some sauteed mushrooms in there too. It is one of those comfort food dishes that you will keep coming back to! I promise this creamy pesto lasagne is a crowd-pleaser.
For this Creamy Pesto Lasagne you need:
- Lasagne Pasta
- Premade Genovese Creamy Pesto (I used Barilla!)
- Egg
- Creamy Ricotta Cheese (whole milk recommended)
- Salt, Black Pepper
- Whole Milk
- Shredded Mozzarella
- Shallot
- Mushrooms (I used Bella)
- Olive oil
- Fresh Basil leaves for Garnish
INGREDIENTS:
DIRECTIONS:
Preheat oven to 400. Grease a 9x13 bake pan with olive oil / nonstick spray and set aside.
Bring a large pot of generously salted water to a boil. Add an entire box of Barilla Lasagne (1lb) and cook for 8 minutes. It should be al dente when finished. Strain pasta and set aside. (I like to put it on a cookie sheet with some olive oil to help them from sticking together).
Prepare the mushrooms as pasta is cooking. Heat olive oil in a skillet on medium. Add in mushrooms and shallots and salt. Cook for 10 minutes while mixing. Remove from heat and set aside.
While mushrooms and shallots are cooking, prepare the ricotta filling. In a medium bowl, add creamy ricotta, egg, milk, mozzarella, salt, and pepper. Mix well.
Barilla Creamy Genovese Pesto is ready to go from the jar so you are good to go there!
Time to assemble! Add an even layer of lasagna sheets to the bottom of the dish. Spread ricotta mixture on top, followed by generous dollops of Creamy Genovese Pesto, and sprinkle with some shredded mozzarella. Repeat again - lasagne - ricotta mix - pesto - mozzarella. After three layers, add a layer of mushrooms and shallots. Continue with another 2 layers. In the last layer, sprinkle the remaining mozzarella cheese on top.
Cover with tinfoil and bake for 25 minutes. Remove foil and bake for another 5-7 minutes.
Top with some fresh chopped basil and enjoy.
If you love this recipe, you will love these: Classic Spicy Vodka Pasta and Veggie Pasta Bake.
This recipe was originally created for a partnership with Barilla. To see the Instagram reel, click here.
Ingredients
Directions
Preheat oven to 400. Grease a 9x13 bake pan with olive oil / nonstick spray and set aside.
Bring a large pot of generously salted water to a boil. Add an entire box of Barilla Lasagne (1lb) and cook for 8 minutes. It should be al dente when finished. Strain pasta and set aside. (I like to put it on a cookie sheet with some olive oil to help them from sticking together).
Prepare the mushrooms as pasta is cooking. Heat olive oil in a skillet on medium. Add in mushrooms and shallots and salt. Cook for 10 minutes while mixing. Remove from heat and set aside.
While mushrooms and shallots are cooking, prepare the ricotta filling. In a medium bowl, add creamy ricotta, egg, milk, mozzarella, salt, and pepper. Mix well.
Barilla Creamy Genovese Pesto is ready to go from the jar so you are good to go there!
Time to assemble! Add an even layer of lasagna sheets to the bottom of the dish. Spread ricotta mixture on top, followed by generous dollops of Creamy Genovese Pesto, and sprinkle with some shredded mozzarella. Repeat again - lasagne - ricotta mix - pesto - mozzarella. After three layers, add a layer of mushrooms and shallots. Continue with another 2 layers. In the last layer, sprinkle the remaining mozzarella cheese on top.
Cover with tinfoil and bake for 25 minutes. Remove foil and bake for another 5-7 minutes.
Top with some fresh chopped basil and enjoy.
