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Kicking Monday off with my White Pesto Spinach Lasagna. Simply the BEST. Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This dinner is always a favorite with our Christmas crew. It’s a great meal for entertaining, just make it ahead of time, and bake it off before guests arrive. Perfect for December!
In almost every interview, I’m asked what my go-to menu for entertaining is. I always say the very same thing, lasagna. And not just one lasagna, but two. One more classic lasagna with Bolognese sauce. And then a white lasagna that’s always extra cheesy.
I figured it was probably time I share BOTH of my go-to lasagna recipes for holiday entertaining. I might be in NYC today, but I’m already planning for our family Christmas in t-minus 2 weeks. Can you believe Christmas Eve is exactly two weeks from today? I really wish we had an extra week or two. So very behind on my Christmas shopping. I have a feeling this going to be the year of last-minute gift shopping…and it might be slightly stressful.
Anyway, back to this white lasagna.
I’ve made many variations of this (have you tried my butternut squash version?), but this is the fall back recipe I always rely on. It simply cannot be beat, and every time I make it, I love it that much more. It’s just so good.
First, the mushrooms. Now if you don’t like mushrooms, you don’t have to add these. But right now I’m on huge mushrooms kick, and absolutely loving them. I caramelized them in a little butter to make them extra delicious.
Next, the cream sauce, or bechamel as it is so fancifully called. This is creamy, loaded with cheese, and honestly the best thing to ever be tossed with pasta. I used a mix of melty Raclette and nutty parmesan cheese, and seasoned it with a little garlic and oregano. Beyond good.
The final layer of flavor is the pesto swirled ricotta. I love using pesto to bump up the flavor of my dishes. It’s perfect for adding a fresh basil flavor to this white lasagna.
Now we layer. To make things easier and quicker, I LOVE using no boil lasagna sheets. In my honest opinion, I think these are just as good as fresh pasta and so much easier. No boiling water, draining, or worrying about your noodles sticking together and tearing. Cool. Cool. Love that.
Layer the cheese sauce, noodles, pesto ricotta, mushrooms, and spinach. It’s three layers of all the best ingredients that bake up into a lasagna that’s mouth wateringly good.
I make this, along with my meaty lasagna, every single year for my family when they all arrive before Christmas. Us girls normally prefer the white, while the boys devour the red. I serve these lasagna with my favorite pomegranate spinach salad…shall I share? It’s simple. I’ve also been making this brussels sprout salad a lot too. Oh, and don’t forget some crusty bread.
Perfect family dinner that feeds everyone.
Also, as I mentioned, I’m in NYC today for a fun holiday party I’m hosting with Harry and David. I’ll be sharing a ton on Instagram stories, so be sure follow along.
Lastly, for those of you who are wondering, my red lasagna is coming next week. Stay tuned, it’s my brothers favorite!
If you make this lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
White Pesto Spinach Lasagna
Servings: 8
Calories Per Serving: 1158 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 tablespoons salted butter
- 12 ounces wild mushrooms, roughly torn
- kosher salt and pepper
- 2 cloves garlic, minced or grated
- 1 tsp dried oregano
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 2 cups shredded Emmi Raclette (provolone or fontina can be used)
- 1 cup grated parmesan cheese
- 2 cups whole milk ricotta cheese
- 2 (10 ounce) packages frozen spinach, thawed and drained
- 1/2 cup basil pesto, homemade or store bought
- 1 box no-boil lasagna noodles
Instructions
- 1.Preheat the oven to 350 degrees F. Grease a 9×13 inch pan.2. Heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate. 3. Add the butter, garlic and oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the Raclette cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.4. In a medium bowl combine the ricotta, spinach, and pesto.5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the cheese sauce, and half of the mushrooms. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture, another 1/4 of the cheese sauce, and the remaining mushrooms. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.
This post was originally published on December 10, 2018
Is it possible to assemble this in the morning and bake in the evening?
HI! Yes, you can assemble and keep in the fridge until ready bake. Just remove from the fridge and keep on the counter while the oven preheats, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
There’s no such thing as white pesto.
This recipe looks absolutely delicious. Since I am a vegetarian I am always looking for new recipes like this. But, what really caught my eye was the pan this was made in. It really brought back memories of my mom. She had this pan–Wearever? I’m 67 so that pan must be pretty old. Wish I knew what happened to it. Anyway, it was fun seeing it. Thanks.
That is so amazing that it reminds you of your mom. Thank you so much Julie, I hope you try this! xTieghan
It was quite watery, not as tasty as I was hoping. Love the idea but don’t think I will do this recipe again
Hi Hana! I am sorry to hear that! Are there any questions I could help you with? xTieghan
Question- do you think that making this a day before and putting it in the fridge will make a difference? Let me know what you think. I have made it before (day of) and it was AMAZING!!!!
! You can keep this in the fridge for up to 2 days and then bake it off when you are ready to eat. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
This recipe is AMAZING. My husband and I ate the whole pan of it over 2 days, breakfast lunch and dinner (honestly it’s that good!) It was my first time making lasagna and it was so easy + so delicious. Definitely will be one of our repeat recipes! Thank you!
That is so amazing! I am so glad you and your husband absolutely loved this recipe, Megan! Thank you so much! xTieghan
Absolutely delicious!! The cheese sauce was so flavorful and creamy that it tied the dish together beautifully.
Thank you so much Halle! I am so glad you loved this recipe!!
I made this last night and it was so good!! I used Trader Joe’s Quattro Formaggio shredded cheese which is a blend of Parmesan, Asiago, Fontina, and Provolone. I also didn’t have spinach so I used kale. Loved it! I also made your 30 minute Thai Ramen and that was a big hit with my family. Will make these recipes again!
Do you have any recipes on your website that cater to larger groups? I know you have a big family and I am looking for creative ideas when hosting gatherings. Thank you!!!
Hi Karen! I am so glad you loved both of those recipes! Thank you so much for trying them! I do have many dishes that would be great for a large group and they can always be doubled!
https://fett-weg.today/oven-fried-chicken/%3C/a%3E%3Cbr /> https://fett-weg.today/the-big-holiday-hummus-board-with-roasted-root-veggie-chips/%3C/a%3E%3Cbr /> https://fett-weg.today/extra-sticky-thai-bbq-ribs-wpeanut-bbq-sauce-sweet-thai-ginger-slaw/%3C/a%3E%3C/p%3E
This dish was so delicious I cannot wait to make it again. We love pesto, So seeing it in a lasagna was like an immediate “oh we have to make this.” It’s rich, cheesy, and so comforting. Can’t wait to eat this again, thanks for the always great recipes 🙂
I am so glad this turned out amazing for you, Jennifer! Thank you for trying it!
Any tips for how to best freeze lasagna? Do you do it before or after you bake it? And how do you adjust the baking time if you freeze it before? Thanks!
HI! I like to freeze before baking and then thaw overnight in in the fridge and bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Can you use regular BOIL lasagna noddles too?
You can use regular noodles, but pre boil them according to package directions and then use. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
We are not big fans of Ricotta cheese. What could we substitute in ?
I would recommend something creamy like mascapone or cream cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this tonight with my husband and it was fabulous! Such a decadent meal! A little green salad and a glass of wine made it a perfect date night at home! Thank you!!
Thank you so much Wendy! I am so glad you loved this lasagna and with a glass of wine… YES!
This looks so good! I plan to make this and your Bolognese lasagna for a family gathering tomorrow – but I noticed they cook let different temps (350 for this and 375 for the other). Do you have a recommendation for altering one or the other so I can cook them together at the same time? I don’t have a double oven unfortunately. Thank you so much!!
Hey Donna! I recommend cooking both lasagnas a 350! That will be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Made this for Christmas (along with a few other of your goodies) and it was a HUGE hit. Thank you for such a wonderful recipe!
Thank you so much Heather!