Pesto Lasagna Recipe

This post may contain affiliate links. See my disclosure policy for more details.

Pesto Lasagna

Basil and tomatoes are prime examples of ingredients that just go great together and so I thought to myself basil pesto and lasagna with all its layers of sauce and cheese would be great together as well—and was it ever! Check out this recipe for a unique and seriously delicious lasagna.

Pesto Lasagna Recipe
Recipe type: Main Dish
  • 2 tbsp. Balsamic vinegar
  • 16 oz. fresh sliced mushrooms
  • 10 oz. fresh spinach
  • Salt & pepper
  • 1 lb. mild pork sausage
  • ½ onion, diced
  • ½ tsp. ground sage
  • ½ tbsp. minced garlic
  • ½ tsp. red pepper flakes
  • 24 oz. fat free cottage cheese
  • ¾ cup basil pesto
  • 1 egg
  • ¾ cup feta cheese, divided
  • 2 cups Italian Blend shredded cheese, divided
  • 1 tsp. garlic powder
  • 24 oz. Parmesan Romano Ragu Sauce
  • 6 oz. tomato paste
  • 14.5 oz. diced tomatoes (I used one seasoned with basil, oregano & garlic)
  • 1 box Oven Ready Lasagna Noodles
  1. Preheat oven to 425 degrees F.
  2. In a large pot combine spaghetti sauce, tomato paste and diced tomatoes; bring to a boil then reduce heat to low and let simmer while preparing the other ingredients.
  3. In a medium sauté pan drizzle the balsamic vinegar over the mushrooms and raw spinach, season with salt and pepper to taste then sauté on medium-low until both have cooked down and are soft (10-15 minutes).
  4. In a separate sauté pan combine the diced onion and pork sausage together, season with sage, salt & pepper, minced garlic and red pepper flakes; cook until no longer pink, drain and add to pot of sauce to simmer.
  5. In a large bowl combine cottage cheese, basil pesto, egg, ½ cup feta cheese, ½ cup Italian blend cheese, garlic powder, salt and pepper, mix well then set aside.
  6. Prep a 9x13 inch-baking dish with cooking spray.
  7. To layer the lasagna start with about 1 cup of meat sauce on the bottom of the baking dish, top with a layer of lasagna noodles, then approximately 1cup of meat sauce followed by ½ the spinach and mushrooms, 2nd layer of noodles, then ALL of the pesto cheese mixture, 3rd layer of noodles, then top with the remaining meat sauce, mushrooms and spinach, sprinkle with remaining Italian blend cheeses (1 ½ cups) and remaining feta cheese (1/4 cup).
  8. Cover with aluminum foil and bake for 50-60 minutes covered; remove foil and bake and additional 10-15 minutes or until cheese begins to brown on the top.
  9. Remove from oven and cool at least 10 minutes before slicing.
  10. Serve & enjoy! Yields 8-12 servings depending on serving size.


Make sure you check out my other easy recipes in my recipe index!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

The following two tabs change content below.
Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

Latest posts by Ashley @HowtoHaveitAll (see all)