Easy Pesto Ricotta Lasagna Recipe

Lasagna is one of those dinners that always finds its way back into the rotation. It is the kind of meal everyone will eat without much debate. Since basil pesto is one of my favorite flavors, I could not help adding it here. Swirling pesto into the creamy ricotta gives this lasagna a fresh, herby twist that makes it feel more special while still keeping all the comfort of a classic baked pasta dish.

You can prep this recipe ahead of time, bake it on a busy evening, and enjoy the leftovers the next day. If you want to make it even more homemade, you can use my sourdough pasta recipe for the noodles. And if you love these same bold herby flavors but want something quicker, my one pot ground beef orzo dish is an easier weeknight option. Serve it with a loaf of soft sourdough sandwich bread turned into garlic bread.

Why You’ll Love This Pesto Ricotta Lasagna

Comforting and full of flavor: This pesto ricotta lasagna recipe brings together rich cheese, tender noodles, and bold basil pesto for a cozy meal with a fresh twist.

Made with simple pantry and fridge staples: The ingredients are easy to find and come together into a lasagna that feels special without being complicated.

Great for make ahead meals: You can prepare this lasagna ahead of time, making it perfect for busy weeknights, family dinners, or holiday meals.

Freezer friendly and easy to reheat: This is the kind of baked pasta dish that stores well and tastes just as delicious reheated.

A fun alternative to traditional lasagna: If you love classic lasagna but want something a little different, this pesto ricotta version is a delicious change.

Key Ingredients:

Ground beef
Ground beef gives this lasagna a rich, hearty base and makes it satisfying enough for a full family dinner.

Marinara sauce
A good marinara sauce keeps this recipe simple while adding plenty of classic lasagna flavor. Use one you already love since it makes up a big part of the final dish.

Ricotta cheese
Whole milk ricotta makes the filling creamy and soft and gives this lasagna its classic layered texture.

Basil pesto
Pesto is what makes this version stand out. It adds a fresh, herby flavor that gives the lasagna a brighter twist than the traditional version.

Mozzarella cheese
Mozzarella melts into all the layers and gives the top that golden, bubbly finish.

Lasagna noodles
You can use regular lasagna noodles or oven ready sheets, depending on what you have on hand and how much prep time you want.

How to make Pesto Ricotta Lasagna

Step 1: Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions.

Step 2: Heat olive oil in a heavy-bottomed pot or large pan over medium heat. Add ground beef, break up and cook until browned. Add onion and garlic and cook for a couple of minutes until softened. Stir in tomato paste, marinara sauce, salt, pepper, Italian seasoning, and bay leaf. Reduce to low heat and simmer while you prepare the ricotta layer.

Step 3: In a large bowl, combine ricotta cheese, heavy cream, mozzarella, basil pesto and black pepper. Mix well.

Step 4: Preheat oven to 375°F and lightly grease a baking dish, I usually use a 9×13-inch baking dish so the layers stay balanced and cook evenly, but an 8×8-inch dish works- just expect thicker layers and a few extra minutes in the oven.

1. Step 5: Spread a thin layer of meat sauce on the bottom of the dish. Add a layer of noodles.

2. Step 6: Drop the pesto ricotta mixture onto the noodles by the spoonful and use the back of the spoon to spread it out evenly.

3. Step 7: Spread a layer of meat on the pesto ricotta mixture and then repeat all layers, and finish with a layer of mozzarella cheese on top.

4. Step 8: Cover with foil. Bake covered for 25 minutes, then uncover and bake another 15 minutes until bubbly and lightly golden. Let the lasagna rest for 10 minutes before serving so it can set up and some of the moisture can absorb back into the layers.

Pesto Ricotta Lasagna FAQs:

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