Fresh Lasagna with Pesto & Cherry Tomatoes – Simple & Delicious Recipe

 

 

This Fresh Lasagna with Pesto is a vibrant twist on a classic comfort food. Layers of tender pasta sheets, creamy béchamel, and rich cheese are brightened with fragrant basil pesto, creating a dish that’s both indulgent and refreshing. Perfect for family dinners or for impressing your vegetarian guests, this lasagna brings together the best of Italian tradition with a fresh, modern flavor.

Easy to prepare and bursting with color, it’s a recipe that feels special yet approachable—one you’ll want to make again and again. Whether served with a crisp salad or a slice of garlic bread, this lasagna is guaranteed to be the star of your table.

 

I adapted the original recipe from a cookery book that I have called The Family Meal Planner by Good Food.  I cut the recipe in half to make 3 servings, but this dish is so rich that I think that it would serve four quite easily.

Living in the U.K. for over 20 years as I did, I really came to love European style lasagna made with a rich bechamel sauce rather than a layer of ricotta cheese in the middle. It adds a lovely rich creaminess that has to be experienced!

This was delicious. Rich and comforting. If you don't have spinach, I am sure you could substitute another vegetable, such as zucchini if you wanted to.

It went together quickly and easily, and the flavor when done was exceptional. I highly recommend!

INGREDIENTS NEEDED

TO MAKE

FRESH LASAGNA WITH PESTO

There are a few specialty ingredients for this lasagna, like fresh lasagna sheets, pesto, cherry tomatoes and good mozzarella.  This is a rich and delicious lasagna that is meant to be a treat!

For the bechamel sauce:

• 2 1/2 cups (1 pint) whole milk
• 1/4 cup (60g) butter
• 1/2 cup (50g) plain all-purpose flour
• pinch of freshly grated nutmeg
• salt and white pepper to taste

You will also need:

• 3 Fresh lasagna sheets (mine were7 inches by 11 inches in size)
• 9 ounces (250g) baby spinach leaves, washed and trimmed, stems removed
• 1 1/2 rounded TBS pesto
• 9 ounces (250g) cherry tomatoes on the vine
• 3 ounces (90g) Parmesan cheese, coarsely grated
• 1 (5 1/2 ounces/150g) ball of Mozzarella cheese, preferably buffalo, torn into bite sized pieces
• a small handful of basil leaves, torn, plus a few to garnish if desired
• fine sea salt and white pepper to taste

Using whole milk makes a rich and delicious bechamel. You can use lighter milk, but I highly recommend using full fat for the best flavor.

I really cannot stress taking the time to remove the stems from the spinach leaves enough. They are not very palatable when cooked and don't look nice either. Squeeze all the water out of the cooked spinach that you can.

Make sure you leave some of the tomatoes on the vine in short clusters to place on top of the lasagna before baking. I did cut the others in half, but that is not totally necessary. No cherry tomatoes? No problem.  Use a good quality tinned whole tomato, well drained, patted dry and cut into thick slices or chunks.

I can't get Buffalo Mozzarella where I live so I just used a good quality fresh Mozzarella which I tore into pieces.  I wasn't able to use the basil either. I had bought some basil at the shop, but it turned black in the refrigerator overnight. So annoying.

  

HOW TO MAKE 

FRESH LASAGNA WITH PESTO

It's really quite a simple dish to make. It is a matter of simply layering ingredients in the baking dish an then baking it until bubbling and golden brown.

1. First make the bechamel. Melt the butter in a saucepan over medium heat. Whisk in the flour until combined. (I use a small wire whisk for this.)
2. Slowly whisk in the milk. Continue to cook, whisking, over medium heat until thickened and smooth. Simmer for one minute. (This is to cook out any flour taste.)
3. Remove from the heat and whisk in the nutmeg and seasoning. Cool, whisking occasionally to help prevent a skin from forming. (Whisking it keeps the mixture moving so that a skin cannot form. If it does, just whisk it back down into the sauce, so long as it hasn't been sitting with a skin on top for any appreciable time.)
4. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish, 7 inches by 11 inches. (I used a ceramic baking dish.)
5. Put the spinach in a heatproof bowl. Pour over a kettle full of boiling water. Leave for 20 seconds and then drain. Cool under running cold water. Squeeze out as much water as you can and set aside. (You really want the spinach to be fairly dry so that it doesn't dilute or run it's color too much into the bechamel.)
6. Place 2 heaped spoonfuls of the bechamel into the bottom of the baking dish. Top with a fresh lasagna noodle. (This is just to anchor the first lasagna sheet and keep it from drying out.)
7. Spread 1/3 of the remaining bechamel over top. Add a third of the pesto in small dabs and swirl it through lightly. (I dot the pesto over top and then swirl it a bit with a small spoon.)
8. Top with half of the drained spinach, 1/3 of the cherry tomatoes,1/3 of the cheeses, and some torn basil leaves. Season lightly. (Save a few sprigs of the tomatoes still on the vine to top.)
9. Repeat the layers once, then top with a final layer of lasagna, the last of the bechamel, pesto, cheeses, torn basil and tomatoes, including the tomatoes still on the vine. Season lightly.
10. Bake in the preheated oven for 35 to 40 minutes until golden brown.
11. Scatter with a few basil leaves and serve warm. (I like to let it sit for a few minutes before cutting.)

 

WHAT TO SERVE WITH

FRESH LASAGNA WITH PESTO

 

This is a pretty rich lasagna. You really will not miss the meat. I served with a nice, tossed mixed leaf salad with a light balsamic dressing and some fresh crusty Italian bread.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS FRESH LASAGNA?

You can find fresh lasagna noodles in the chiller cabinet at the grocery store. It does not need to be boiled before using and usually comes in largish flat sheets. I used Olivieri Brand which is what is available locally here. They are roughly 6 by 10 inches in size.

CAN THIS BE MADE AHEAD OF TIME?

Yes, you can make this up to the point of baking ahead of time. I wouldn't make it any more than 1 day ahead.  Put it together, cover with a sheet of cling film and refrigerate.  Remove from the refrigerator at least half an hour prior to baking it.  Bake as per the recipe, or until heated through, bubbly and golden.

CAN THIS RECIPE BE DOUBLED?

Yes, the original recipe was twice this amount.  Simply multiply the ingredients by two and bake in a 9 by 13-inch dish.  Bake times should stay the same but use common sense. It should be heated all the way through; the cheese should all be melted and it should be a light golden brown.

MUST I USE FRESH CHERRY TOMATOES?

You could use the equivalent in tinned whole tomatoes, drained well and patted dry. Cut them into thick slices to use.

CAN I VARY THE KINDS OF CHEESE?

You can use any good Italian cheeses.  They should be of a kind that melts easily. Fontina, provolone, etc.  Just make sure the flavors are not too overpowering.

CAN I USE HOMEMADE PESTO SAUCE?

Yes, you can use either homemade pesto sauce or a good quality prepared Pesto Sauce.

CAN THIS BE FROZEN?

I cannot say for sure, never having done so myself. I really can't see why it couldn't be frozen, however. I would freeze it in single serving sized portions, in airtight freezer containers. Label, date and use within 3 months.

  

A FEW MORE 

VEGETARIAN PASTA RECIPES TO ENJOY

I love pasta and I don't really care if meat is involved or not. Here are a few other recipes that don't include meat. I hope you enjoy them as much as I do!

PASTA E PISELLI - Simple ingredients put together in a simple way.  Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do!  I love this.

LEMON & GREEN OLIVE PASTA -  It always amazes me when a few simple ingredients come together in an unbelievably delicious way. If you love the flavors of lemon and good green olives, you are going to adore this simple pasta dish. Incredibly tasty and very special.

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Yield: 3 to 4 servings

Author: Marie Rayner

Fresh Lasagna with Pesto

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Easy to prepare, meat free and delicious. Sized for a smaller family, but can easily be doubled. Layers of fresh lasagna noodles, pesto, a rich bechamel, cheese and cherry tomatoes.

Ingredients

For the bechamel sauce:

• 2 1/2 cups (1 pint) whole milk
• 1/4 cup (60g) butter
• 1/2 cup (50g) plain all-purpose flour
• pinch of freshly grated nutmeg
• salt and white pepper to taste

You will also need:

• 3 Fresh lasagna sheets (mine were7 inches by 11 inches in size)
• 9 ounces (250g) baby spinach leaves, washed and trimmed, stems removed
• 1 1/2 rounded TBS pesto
• 9 ounces (250g) cherry tomatoes on the vine
• 3 ounces (90g) Parmesan cheese, coarsely grated
• 1 (5 1/2 ounces/150g) ball of Mozzarella cheese, preferably buffalo, torn into bite sized pieces
• a small handful of basil leaves, torn, plus a few to garnish if desired
• fine sea salt and white pepper to taste

Instructions

1. First make the bechamel. Melt the butter in a saucepan over medium heat. Whisk in the flour until combined.
2. Slowly whisk in the milk. Continue to cook, whisking, over medium heat until thickened and smooth. Simmer for one minute.
3. Remove from the heat and whisk in the nutmeg and seasoning. Cool, whisking occasionally to help prevent a skin from forming.
4. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish, 7 inches by 11 inches.
5. Put the spinach in a heatproof bowl. Pour over a kettle full of boiling water. Leave for 20 seconds and then drain. Cool under running cold water. Squeeze out as much water as you can and set aside.
6. Place 2 heaped spoonfuls of the bechamel into the bottom of the baking dish. Top with a fresh lasagna noodle.
7. Spread 1/3 of the remaining bechamel over top. Add a third of the pesto in small dabs and swirl it through lightly.
8. Top with half of the drained spinach, 1/3 of the cherry tomatoes,1/3 of the cheeses, and some torn basil leaves. Season lightly. (Save a few sprigs of the tomatoes still on the vine to top.
9. Repeat the layers once, then top with a final layer of lasagna, the last of the bechamel, pesto, cheeses, torn basil and tomatoes, including the tomatoes still on the vine. Season lightly.
10. Bake in the preheated oven for 35 to 40 minutes until golden brown.
11. Scatter with a few basil leaves and serve warm.

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