Pesto is summer and lasagna seems like a cold weather meal, but my Pesto Lasagna is perfect, for a any season!

We love pesto, and of course pesto lasagna too! I've changed my recipe over the years, and now grate several zucchini to mix with the pesto. I also use fresh pasta, and skip the bechamel, preferring to pour some milk into the corner of the pan once the layers are complete, but before baking. The pasta absorbs the milk but the dish is much lighter.

Diva, that sounds amazing and I have a ton of pesto I need to "harvest" tomorrow!

Barb, when I was eating it I thought how nice it would be with zucchini!

Barb- so you only put in Pesto? isn't that oily?
and thin ?

Nope not too oily and not too thin...just perfect! I also use a bit of parmesan, but not much since there's plenty in the pesto (and I know that for sure since I make my own pesto!) I always think the bechamel is just too rich and too heavy, esp for this dish served in the summer.

Barb, try the pesto with marscapone I posted on my blog today. It is quick for leftover marscapone and would be great with YOUR delicious pesto.

Thanks Palma, I never would have thought to use marscapone!

one of my friends makes her pesto with mashed potato as a "cream".... and puts that in the lasagna!
WOW double whammy