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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
How much lasagna noodles do we actually need? Different brands have different amounts and I don’t want to end up not having boiled enough sheets (I use normal lasagna noodles as I don’t like the texture of the no boil ones), and then having to make extra, or making to much and not knowing what to do with the rest.
HI Khloe! You need 1 pound (12 ounces) of noodles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this last night, for Christmas dinner. I veganized it: the cheeses and the milk. It still turned out perfectly!! Your recipes are very precise, as well as beautiful. Thanks for your hard work!! ?
Awh you are too kind!! I am so glad you loved this recipe Denise! Thank you for trying it! xTieghan
This looks incredible! Do you think this recipe could be made with ziti instead? Love your recipes!
HI! I am sure Ziti will be delicious! Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
Can I assume this freezes well? I can’t wait to try it.
HI! Yes, this freezes wonderfully. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
Would you bake it, then freeze? I’d like to make ahead for a trip to the cabin but not sure wether to freeze it before or after baking?
Hey Jacquie,
You would want to freeze before baking. I hope you love the recipe, please let me know if you give it a try! xTieghan
This sounds delicious! Going to make this for Christmas dinner. My family are big meat eaters though. Can you recommend a good “Holiday” protein entree that goes great with this?
Hey Pam! I would recommend my beef tenderloin. Linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
https://fett-weg.today/roasted-beef-tenderloin-with-mushrooms-and-white-wine-cream-sauce/%3C/a%3E%3C/p%3E
Looking forward to making this. How far in advance can I make it? Can I prepare and freeze?
HI! You can assemble this up to 2 days ahead of time or assemble and freeze for up to 3 months. Thaw overnight in the fridge before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Wonderful recipe. Can I add more vegetables ( maybe some sautéed zucchini) or would this make the lasagna too wet?
Hi Molly! Additional vegetables will be delicious. Love the sound of sautéd zucchini. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I plan on making this recipe for a cabin getaway weekend with a group of my friends. I’m so excited to try it out, as it looks amazing!
Question: Can I make it ahead of time and assemble it? Then bake it say 2-3 days later? Or will it ruin the integrity of the meal? I want it to be delicious! But would love to avoid prep-work the day of so I can enjoy my time 🙂
Hi Kathleen! Yes! You can certainly make ahead, then bake a few days later. That works great and I do it all the time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What type of meat would you recommend adding to this recipe?
Hi Chanel! I would recommend using roasted chicken with Italian seasoning. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks great! Thinking of making it today and adding some shredded chicken? What are your thoughts on that?
Thanks! 🙂
Hi Bianca! I am sure shredded chicken will be a great addition! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Can this be made ahead and frozen to cook another time?
Hi Norma! Yes, you can freeze this for up to 4 months. Just be sure to cover it well to prevent freezer burn. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I mixed 2 tablespoons of flour with 4 tablespoons of sauce and added back into the sauce. I did that several times and it thickened up. Served to company last night and everyone raved about it! Having leftovers for dinner and looking forward to it!! Thank you for the recipe!
Sara
Thank you so much Sarah! I am really glad you and your guests loved this lasagne! xTieghan
I am making this now and concerned about the sauce – it seems very thin! I had to use fontina cheese because my Publix didn’t have reclette. I have it in the refrigerator now hoping it will thicken up. What can I do if it doesn’t??
Hi Sara! I wouldn’t worry about it. The sauce thickens greatly while baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was a great recipe – the bechamel sauce was fantastic. I used a mixture of fontina and gruyere in mine due to what was available at the store and will definitely make again. The lasagna was very spinach-y, so in the future, I might add more mushrooms and add artichokes and/or onion and/or chicken. Everyone loved the cheesiness!
Thank you so much Claire! So glad to hear that everyone enjoyed this recipe! Also, hope you love it more with some mushrooms and artichokes! xTieghan
Sorry if someone else addressed this:
Step 2 says “heat oil in skillet over medium heat”
Step 3 says “reduce heat to medium”
Um, it was already at medium. Please clarify.
(Make the pesto bolognese last weekend and my husband loved it.)
Hi Joyce! Yes, please keep the skillet at medium heat, recipe adjusted. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan