White Pesto Lasagna

White Pesto Lasagna

By: Ashlyn Walters / Southern Hospitality Company

This White Pesto Lasagna is the kind of dish that feels both cozy and a little bit fancy—perfect for when you want to treat yourself and your loved ones to something special. With creamy layers of homemade pesto, rotisserie chicken, mushrooms, and herbed ricotta, it’s packed with bold, fresh flavors that really stand out. The white sauce ties it all together, creating a comforting yet indulgent meal. And if you’ve never made your own pasta, don’t worry—it’s easier than it sounds, and it adds that extra homemade touch. Whether you’re making it for a family dinner or a special occasion, this lasagna is guaranteed to impress. It’s hearty, flavorful, and just the right balance of creamy and fresh.

Ingredients:

For the Fresh Pasta:

2 cups all-purpose flour (plus extra for dusting)
3 large eggs
1 tbsp olive oil
A pinch of salt

For the Homemade Basil Pesto:

2 cups fresh basil leaves (packed)
1/4 cup pine nuts (or walnuts for a twist)
2-3 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
1/2 cup freshly grated Parmesan cheese (plus extra for serving)
1/4 cup Pecorino Romano cheese
Salt and freshly cracked black pepper, to taste
Juice of half a lemon (optional, for added brightness)

For the White Sauce (Bechamel):

4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk, warmed
1/2 cup heavy cream
1/2 tsp freshly grated nutmeg
Salt and freshly cracked black pepper, to taste
1 cup freshly grated mozzarella cheese (for the sauce)

For the Chicken and Mushrooms:

2 cups cooked rotisserie chicken (shredded)
1 tbsp olive oil
1 lb mushrooms (preferably cremini or white button), thinly sliced
2 cloves garlic, minced
Salt and freshly cracked black pepper, to taste
1/2 cup white wine or chicken broth (optional, to deglaze the pan)

For the Herbed Ricotta:

1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh spinach, finely chopped
1 tbsp fresh basil, finely chopped
1 tbsp fresh parsley, finely chopped
1/2 tsp garlic powder (or 1 small garlic clove, minced)
Zest of 1/2 lemon
Salt and freshly cracked black pepper, to taste

For Assembly:

Pine nuts, toasted (for garnish)
2 cups freshly grated mozzarella cheese (for topping)
1/2 cup freshly grated Parmesan cheese (for topping)
Fresh basil leaves (for garnish)

Instructions:

1.Make the Fresh Pasta:

On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add the olive oil and a pinch of salt. Using a fork, gently whisk the eggs and olive oil together, gradually incorporating the flour from the edges until a dough starts to form. Once the dough begins to come together, use your hands to knead it. Continue kneading for about 10 minutes until smooth and elastic. If the dough feels too sticky, add a bit more flour.
Let the dough rest: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Roll out the dough: Once the dough has rested, divide it into 4 pieces. Using a pasta machine or a rolling pin, roll each piece into thin sheets (about 1/8-inch thick). Cut the sheets into lasagna-sized rectangles (about 4×6 inches).
Cook the pasta sheets: Bring a large pot of salted water to a boil. Add the pasta sheets in batches and cook for 2-3 minutes, or until al dente. Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain the pasta and set aside.

2. Make the Basil Pesto: (Full Recipe Click Here)

Blend the pesto ingredients: In a food processor, combine the fresh basil leaves, pine nuts, garlic, and a pinch of salt. Pulse until everything is finely chopped. Slowly drizzle in the olive oil while the food processor is running until the pesto reaches your desired consistency (smooth but slightly chunky).
Add the Parmesan and Pecorino Romano cheeses to the pesto and pulse a few more times. Taste and a1djust with more salt, pepper, and a squeeze of lemon juice, if desired.

Advertisements

3. Make the White Sauce (Bechamel):

Make the roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, until it forms a smooth paste (roux).
Slowly pour in the warmed milk, whisking continuously to prevent lumps from forming. Then add the heavy cream and continue whisking.
Bring the sauce to a simmer and cook for 5-7 minutes until it thickens. Add the grated nutmeg, salt, and pepper to taste. Stir in the mozzarella cheese until melted and fully incorporated into the sauce.

Advertisements

4. Cook the Chicken and Mushrooms:

In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until golden brown and tender. Season with salt and pepper to taste.
Add the minced garlic and cook for another 1-2 minutes, stirring to prevent burning. If desired, add the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add the shredded rotisserie chicken to the skillet with the mushrooms and garlic. Stir everything together and cook for another 2-3 minutes, allowing the chicken to warm through and soak up the flavors of the pan. Set aside.

Advertisements

5. Prepare the Herbed Ricotta:

In a bowl, combine the ricotta cheese with the fresh Parmesan cheese, chopped spinach, basil, parsley, garlic powder, and lemon zest. Stir until smooth and well-combined. Season with salt and freshly cracked black pepper to taste.

Advertisements

6. Assemble the Lasagna:

Preheat your oven to 375°F (190°C).
In a greased 9×13-inch baking dish, start by spreading a thin layer of the white sauce on the bottom of the dish. Place a layer of pasta sheets on top, trimming as necessary to fit. Spread a generous layer of basil pesto on top of the pasta, followed by a portion of the chicken and mushroom mixture. Add a layer of herbed ricotta, followed by another layer of white sauce. Repeat the layers (pasta, pesto, chicken and mushrooms, ricotta, white sauce) until you run out of ingredients (usually 3 layers of pasta).
Finish with a final layer of white sauce and sprinkle the top with the remaining mozzarella and Parmesan cheeses.
Cover the lasagna with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Advertisements

This white pesto lasagna combines rich, creamy flavors with the fresh, aromatic taste of basil pesto, creating a truly unique and indulgent dish. The layers of perfectly cooked noodles, melted cheese, and velvety white pesto sauce come together in a comforting and satisfying meal that is sure to impress. Whether you’re preparing it for a special occasion or a cozy weeknight dinner, this lasagna offers a delicious twist on a classic favorite, bringing a fresh burst of flavor to your table. It’s a perfect balance of richness and brightness that will leave everyone craving more!

Products we used to make this dish: