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pesto lasagna.

here at @fulla_yum we are ever exploring the boundaries of deliciousness and today's dish is no exception - a decadent soul warming pesto lasagna.

But first, I'm thrilled to share with you that this dish and post was brought to you by the help of GIR . A cookware line that I now live and die by. easy to clean and antimicrobial, perfectly counter balanced handles and thoughtfully curated color palettes and durable sleek designs not to mention a jaw dropping price point.

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Layers of love and flavor collide in this pesto lasagna creation! 🌿✨brace yourself for a culinary adventure that’s as decadent as it is innovative. pesto is the added elevator lasagna never knew it needed but once you add it you will never turn back.

pesto lasagna.

serves 8-12

1lb lasagna noodles

1lb mozz cheese - sliced into 25-30 slices

1C parm cheese (more for serving)

1 ball burrata (optional) - pulled apart for topping

The sauce.

1lb Italian sausage (mild or spicy)

1lb ground beef

1 large onion - medium dice

7 garlic cloves - minced

1 28oz San Marzano whole tomatoes

1 15oz tomato sauce

1 6oz tomato paste

1/2 - 1C water (if necessary)

2t better than bullion

1/2C white wine

1-2TB sugar

1/2C fresh basil - whole

1/4C fresh parsley - fine chop

1t ground fennel seed

1TB italian seasoning

1/4t Red Pepper Flakes

Salt & Pepper - to taste

Whipped ricotta.

1 30oz whole milk ricotta

1 egg

2TB parsley - fine chop

1/2t salt

1/8t ground nutmeg


4oz fresh basil

2 garlic cloves

1/2C pint nuts

1C parm

1/3C evoo

3TB lemon juice

1/2t salt


🌀in a large stock pot add a drizzle of evoo and the meats, breaking up into small pieces as they cook.

🌀add in garlic and onion and cook until veg is translucent and meat is browned, stirring constantly.

🌀stir in sugar, seasonings and parsley. Pour in tomatoes, sauce, paste and wine.

🌀mix well and bring to a boil then reduce to low and cover.  Let simmer for no less than an hour and as long as time will allow (the longer the better - I usually always do about 4-5 hours). Cook pasta (according to package instructions) 15-20 minutes before sauce is done.

🌀while the sauce simmers make whipped ricotta and pesto.

🌀in a large mixing bowl whisk in ricotta, egg, parsley, salt and nutmeg until combined and refrigerate until ready to assemble.

🌀using a blender or food processor toss in all of the pesto ingredients and blitz until it is a thick consistency. Add a little more oil or lemon juice (add water instead, if over seasoned) if too thick. Let sit in the fridge until ready to assemble.

🌀preheat oven to 375deg and begin lasagna assembly.

🌀grease a 9x13 baking dish w/ butter. Spread out 1C of meat sauce on the bottom of the dish - sprinkle with parm and arrange 3-4 noodles over sauce. Spread 1/3 ricotta over noodles, 1/4 pesto over ricotta and top with 1/4 of the mozz slices. Spoon 1 1/2C of meat sauce over mozz then sprinkle with 1/4C of parm and repeat layers from before until the dish is nearly filled. For the final layer - place pasta and top with 1C of meat sauce then arrange remaining slices of mozz and sprinkle over more parm. - you may have left over meat sauce, make some spaghetti bolognese something this week for lunch or dinner.

🌀cover dish very loosely with foil and place in the oven for 20-25 minutes. Remove foil and bake for another 20 minutes. If still not browned to your liking blast it under the broiler for a minute or two until beautifully brown.

🌀let stand for at least ten minutes. Serve with a side salad something with an acidic dressing to cut thru some of the richness of the lasagna. & Enjoy!!

- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!

-share your experiences making this dish or suggestions in the comments!

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