Pesto Lasagna with Homemade Noodles

Today is all about lasagna!

Today, I decided to shake up my Hearty Meat & Vegetable Lasagna.  In place of the store bought noodles, I used homemade and in place of the spinach I used homemade pesto!

I loved the homemade pasta- so easy and delicious.  But I was hoping the pesto would make a bigger splash.  I mean, it was great, but the strong flavors of the red sauce overpowered the pesto.

Next time, I think I’ll make a white lasagna with bechamel or alfredo to combine with the pesto to see if it makes a bigger impact - summer goals!

Look below for more creative lasagna recipes!

  • Chicken Alfredo Lasagna from Making Miracles
  • Chicken Marsala Lasagna from Palatable Pastime
  • Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce from Sneha’s Recipe
  • Lasagna Bianca from Culinary Adventures with Camilla
  • Mexican Chicken Lasagna from Karen’s Kitchen Stories
  • Pesto Lasagna with Homemade Noodles from Amy’s Cooking Adventures
  • Pierogi Lasagna from A Day in the Life on the Farm
  • Vegetable Lasagna from Mayuri‘s Jikoni
  • Zucchini Noodle Lasagna from Food Lust People Love

  • Pesto Lasagna

    2 tablespoons olive oil
    1 pound lean ground beef
    2 carrots, peeled & diced
    2 stalks celery, diced
    1 onion, diced
    2 cloves garlic, minced
    1 teaspoon dried basil
    ½ teaspoon dried oregano
    ½ teaspoon dried parsley
    ½ teaspoon dried marjoram
    Pinch of red pepper flakes
    2 (24 ounce) jars tomato sauce
    15 ounces ricotta cheese
    ½ cup pesto
    2 cup shredded mozzarella cheese, divided
    1 recipe homemade lasagna noodles (or 8 ounces dried noodles)

    Heat the olive oil in a large skillet over medium heat.  Add the beef, carrots, celery, and onions and cook until the beef is cooked through and vegetables are tender, about 10 minutes.  Add the garlic and cook for another minute.  Stir in the pasta sauce and spices. Heat to a simmer.

    Place the ricotta, pesto, and 1 cup mozzarella in a bowl and stir to mix.

    Preheat oven to 350 degrees F.

    Spread a small amount of sauce over the bottom of a 9x13-inch baking dish and top with noodles, slightly overlapping.  Spread ⅓ of the cheese mixture over the top, followed by ⅓ of the sauce.  Repeat until there are 3 layers and all of the noodles, cheese mixture, and sauce are used up.  Top with the remaining mozzarella.

    Cover with foil.  Bake in the preheated oven for 30 minutes.  Uncover and bake for another 20-30 minutes or until the sauce is bubbly and cheese is beginning to brown.  Remove from oven and cool on a wire rack for 10 minutes before cutting and serving.


    1. Homemade noodles? I am not worthy!!! This is Wow worthy.

    2. Oh, my goodness, this looks so good, Amy! I'm sure the pesto added a lot of flavor but I'm also looking forward to your white sauce version.

    3. Oh my love lasagna with ricotta and adding pesto, now that is a brilliant idea. Must be so flavourful.


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