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This 4 Cheese Sage Pesto Florentine Lasagna is the perfect baked pasta for cozy November and December nights at home. Beautiful layers of creamy sage and garlic butter béchamel sauce, spinach, pesto, and lasagna noodles, all come together in this vegetable-focused lasagna. It’s vibrant, creamy, cheesy, and so delicious! Top the lasagna with herbs before baking for a warming dinner that’s mouth-wateringly delicious. This is a great make-ahead lasagna for Friendsgiving, Thanksgiving, and all the upcoming holiday dinner parties.

overhead photo of 4 Cheese Sage Pesto Florentine Lasagna

The Thanksgiving recipes continue on today! After sharing our 2020 Thanksgiving menu on Monday, I wanted to be sure to share all the new recipes with you guys as soon as possible. I know so many of us are in the midst of planning our holiday menus!

I shared my mini cranberry brie bites yesterday, and today it’s the vegetarian main course of our Thanksgiving menu. The extra cheesy, herby lasagna…that rivals the turkey itself. It just depends on the kinds of food you love most! Personally, if given the option between this lasagna and the Thanksgiving turkey, I’d have to go for the lasagna. But that’s just me. I’m much more of a cheesy carb person versus a meaty person. My brothers on the other hand?

The complete opposite.

With every Thanksgiving dinner, I think it’s always important to include at least one vegetarian main course. With so many people choosing to eat vegetarian these days, I think it’s really nice to have a main on the table that will satisfy those guests. Yes, I know the brussels sprouts and salad are delicious. But they aren’t quite the main course we’re looking for on Thanksgiving Day.

I never want anyone to feel left out, especially on such a fun holiday like Thanksgiving, so I always do at least one main that’s meat-free. And you know what? It’s almost always the first dish to fully disappear from the table.

prep photo of 4 Cheese Sage Pesto Florentine Lasagna before baking

The background.

When thinking about my menu for this year, I kept in mind that I wanted to keep things simple and on the classic side. I knew I wanted to include a version of my Aunt Katie’s white lasagna. When I was younger, my aunt would make her cheesy spinach lasagna for holiday parties. I remember loving it so much. When she passed, I kept her lasagna alive and have been making it for our holiday dinners every year since.

Some years I follow her recipe to a T. Other years I’ll switch it up slightly by adding new herbs or swapping cheeses.

Which is what I did this year. I left out the chicken, added lots of fresh sage and a pinch of rosemary, and doubled up on the cheese. It’s her base recipe, just with a few little twists and tweaks…that I know she would fully approve of!

prep photo of 4 Cheese Sage Pesto Florentine Lasagna before baking

4 Cheese Sage Pesto Florentine Lasagna – the details…

This lasagna is pretty straightforward and easy. My aunt didn’t like recipes that require a lot of work…and we all love her for that!

Start with the butter. She didn’t skimp on it, so we’re not going to either. Let the butter cook and slowly brown with plenty of garlic and sage. As the butter cooks, the garlic caramelizes and the sage becomes crispy and very fragrant. Once you’ve got the butter a light golden brown color, add a little flour to the mix. The flour will help thicken our sauce.

Next, add milk and a mix of fontina and parmesan cheese. Simmer until the sauce is creamy and all that cheese has melted. This is your béchamel sauce.

overhead photo of 4 Cheese Sage Pesto Florentine Lasagna

Once you’ve got the sauce, the rest comes together easily.

Mix ricotta with provolone and a spoonful of basil pesto, then grab the noodles and assemble.

In full disclosure, I did make homemade pasta for this. You can find my dough recipe here. However, making homemade pasta is not necessary at all, so please don’t feel like you need to follow my lead. When I made this, I had run out of lasagna noodles and decided that instead of going out in the snow, I’d just make my own pasta since it’s really pretty easy to do.

I knew it would make for an even better lasagna, so I just went for it. I will say that the fresh pasta does give you that authentic Italian style lasagna. So maybe if you have the time, give it a try, it is delicious.

If not, no big deal at all!

side angled photo of 4 Cheese Sage Pesto Florentine Lasagna


And moving along…

Once you have the béchamel sauce, the ricotta cheese mixture, and the noodles altogether, all that’s left to do is assemble. Simply layer everything together with easy, no-boil lasagna noodles (or that fresh pasta).

Bake and then begin to enjoy all the wonderful smells coming from the oven.

I really can’t begin to describe just how delicious this lasagna is. Something about these flavors all layered together and baked is just beyond GOOD. The caramelized garlic and sage add so much depth of flavor. And the sauce is incredibly rich and creamy and brightens up with the addition of spinach. When everything is put together you get a rich, creamy, and super cheesy pasta.

Every last bite is delicious.

4 Cheese Sage Pesto Florentine Lasagna |

One of my biggest tips for holiday entertaining, whether it’s Thanksgiving or Christmas, is to use recipes that can be prepped ahead of time. I avoid planning too many recipes that require you to hover over the stove all night long. It’s best to work with recipes you can assemble in advance, like this lasagna!

When guests arrive, I can be more present and actually enjoy the evening (or afternoon). Amazing food is important, but that doesn’t mean we have to be huddled in the kitchen all day preparing it!

side angled photo of 4 Cheese Sage Pesto Florentine Lasagna

So with that, I’ll leave you with my favorite lasagna of the year. It’s going to be great on Thanksgiving, but will be equally special for nights ahead. Whether that’s a snowy Sunday dinner or a Tuesday night with friends. The holidays are all about family, friends, and delicious food.

Oh, and if you’re looking for a great salad to go along with this hearty pasta, I highly recommend this. It’s always a crowd favorite.

side angled photo of 4 Cheese Sage Pesto Florentine Lasagna |

Looking for other vegetable focused holiday dinners? Here are my favorites: 

Crispy Prosciutto Cheesy White Lasagna

Stuffed Spaghetti Squash 4 Cheese Pesto Lasagna

Creamy French Onion and Mushroom Soup

Lastly, if you make this 4 Cheese Sage Pesto Florentine 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

4 Cheese Sage Pesto Florentine Lasagna

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Calories Per Serving: 747 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1.Preheat the oven to 375° F. Butter a 9x13 inch pan.
    2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat.
    3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper.
    4. 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 and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan.
    5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!


To Make Ahead: Prepare the lasagna through step 4, but do not bake. Cover and store the assembled lasagna in the fridge for up to 2 days. To bake, remove the lasagna from the fridge while the oven preheats, then bake as directed. 
To Freeze: Prepare the lasagna through step 5, but do not bake. Cover and wrap tightly in foil, then plastic wrap. Freeze for up to 3 months. To thaw: thaw the lasagna overnight in the fridge. To bake from frozen, remove the plastic wrap and bake, covered at 375 for 1 hour or until the center is hot. Remove the foil and bake another 40-45 minutes, until the top has browned. 
To Make Gluten Free: Use gluten free no-boil lasagna noodles and an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour
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  1. 5 stars
    A family favorite for sure. Ive made this around 10 times by now and my parents keep asking for it. We all love it!!

  2. 5 stars
    Excellent! I made this Lasagne for a small group. I added a layer of mushrooms. It was delicious, rich, and creamy! Served with a salad and fresh bread made, it the perfect dinner. So, not everything is in your cookbooks. Yea! It is always nice to comment on a fabulous recipe. Thank you, Tieghan, for all your wonderful recipes in print and online.

    1. Hey Kym,
      Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:)

    1. Hey Gloria,
      Sure, I would just cook it down first and drain any extra liquids. Please let me know if you give this recipe a try, I hope you love it! xx

  3. 5 stars
    Delish!! This lasagna was a huge hit! I doubled the recipe to make a larger serving for Christmas Eve. I think I’d add roasted peppers or sun dried tomatoes for some color next time.

    1. Hey Heather,
      Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx

  4. 5 stars
    I have cooked many recipes of yours, but this is one of the very BEST. It’s excellent. I subbed frozen chopped kale for the spinach & it was perfect. Thanks so much for this one! Bravo.

    1. Hey Jennifer,
      Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT

  5. 5 stars
    Tieghan! This lasagna is the BEST! Excellent, easy to follow recipe! Filling and so delicious! This was our choice for thanksgiving instead of Turkey this year (2022) and so glad we did!! This is now one of my forever recipes! We also had the puff pastry Cranberry Brie today too! Yummy! Love your recipes!

    1. Hi Vicky,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

  6. Incredible flavor and so easy!!!

    When I make it again I might add ground meat for the men in my life and/or make it firmer/more substantial by double layering the lasagna sheets

    1. Hey Mariana,
      Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! Sure, ground meat would be great to add! xT?

      1. Do you recommend layering the lasagna pieces – I think the brand I purchased was thin/lacked substance and I thought about double stacking (brand: Barilla oven ready lasagna)

        1. This is one of our very favorite HBH recipes!!! It’s a hit every single time! I personally use Mueller’s Oven Ready lasagna noodles and they bake up wonderfully! These noodles are the most like regular boiled lasagna noodles in my opinion. Once baked you can’t tell they weren’t boiled. I’m not a fan of Barilla’s no boil noodles. Just not the right texture at all.

  7. Have made this a few times and it is always such a hit!!! Question: would it work to make two smaller lasagnas in loaf pans? How might I adjust the cook time/ temp? Thanks!!

    1. Hey Annie,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Hmmm, I’ve never tried baking a lasagna in a loaf pan, but it could certainly work, let me know if you give it a try. Have the best day:) xx