Fragrant Basil Ricotta Lasagna
Easy Homemade Italian Recipe: The Perfect Harmony of Basil Pesto and Ricotta Cheese
Forget your typical lasagna for a moment! Today, I’m sharing a recipe for a delightfully fragrant and light ‘Basil Ricotta Lasagna’ that you can easily make at home, rivaling those from upscale Italian restaurants. Instead of the traditional ragu sauce, this version features fresh basil pesto, creamy ricotta cheese, and a rich béchamel sauce, creating a symphony of flavors and aromas in every bite. It’s perfect for a special occasion or a delightful treat for yourself!
Creamy & Flavorful Béchamel Sauce- 2 Tbsp all-purpose flour (for a smooth texture)
- 2 Tbsp unsalted butter (adds richness)
- 350ml milk (warming it beforehand helps prevent lumps)
- Salt to taste
- Black pepper to taste
- 2 pinches nutmeg powder (elevates the béchamel’s flavor)
Assembling the Delicious Lasagna- 4 sheets dried lasagna noodles (adjust cooking time according to package directions)
- 4 Tbsp basil pesto (fresh basil aroma is key!)
- 100g mozzarella cheese (feel free to add more if you love cheese)
- 70g ricotta cheese (adds a creamy texture)
- 20g fresh arugula (for garnish and a hint of peppery bitterness)
- Grana Padano or Parmesan cheese (for finishing, enhances flavor)
- 4 sheets dried lasagna noodles (adjust cooking time according to package directions)
- 4 Tbsp basil pesto (fresh basil aroma is key!)
- 100g mozzarella cheese (feel free to add more if you love cheese)
- 70g ricotta cheese (adds a creamy texture)
- 20g fresh arugula (for garnish and a hint of peppery bitterness)
- Grana Padano or Parmesan cheese (for finishing, enhances flavor)
Cooking Instructions
Step 1
First, melt 2 Tbsp of butter in a saucepan over medium-low heat. Once melted, add 2 Tbsp of flour and whisk or stir well to combine, cooking for about 1-2 minutes to create a roux. Be careful not to cook it for too long or let it brown.
Step 2
Gradually add the 350ml of warmed milk in three parts, whisking vigorously with a balloon whisk after each addition to ensure a smooth béchamel sauce. Adding a small amount of milk first and incorporating it fully before adding more helps prevent lumps.
Step 3
As the sauce begins to thicken, season with salt, pepper, and 2 pinches of nutmeg powder. Nutmeg has a strong aroma, so start with a small amount and adjust to your preference. Continue to cook the béchamel sauce over low heat, stirring constantly, until it reaches your desired consistency. If it becomes too thick, you can add a little more milk.
Step 4
In a large pot, bring plenty of salted water (1 Tbsp salt) to a rolling boil. Add the 4 lasagna noodles and cook according to the package instructions, or until al dente. Once cooked, rinse the noodles under cold water or toss them with a little olive oil to prevent them from sticking together.
Step 5
Spread a thin layer of béchamel sauce on the bottom of your oven-safe gratin dish. This acts as a base and prevents the lasagna noodles from sticking to the bottom.
Step 6
Place one cooked lasagna noodle over the béchamel base. Then, layer on 1 Tbsp of basil pesto, 1 Tbsp of béchamel sauce, 1 Tbsp of mozzarella cheese, and 1.5 Tbsp of ricotta cheese. Ensure each layer is spread evenly.
Step 7
Repeat the layering process (noodles, basil pesto, béchamel, mozzarella, ricotta) 2-3 more times. For the final noodle layer, generously top with the remaining basil pesto, ricotta cheese, and a good amount of mozzarella cheese to enhance the flavor and create a beautiful golden-brown finish when baked.
Step 8
Bake in a preheated oven at 200°C (400°F) for about 15 minutes, or until the cheese is melted, bubbly, and golden brown. Adjust the baking time based on your oven’s performance.
Step 9
Once baked, remove the lasagna from the oven. Garnish generously with fresh arugula and freshly grated Grana Padano or Parmesan cheese. Your fragrant and delicious Basil Ricotta Lasagna is now ready to be enjoyed!
