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The 25 Most Popular Recipes of 2021.
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A simple White Pesto Lasagna for these days in between Christmas and New Years…simply the BEST. Layers of creamy cheese bechamel sauce with basil pesto and spinach. This dinner is always a favorite with our family, who are all in town right now for the holidays. It’s a great meal for entertaining, just make it ahead of time, and bake it off before guests arrive. Serve with a big bright salad!
Hi guys! Hope you all had an awesome Christmas! Ours was snowy and amazing. We had one new addition this year with little baby Walker – who will be here (with his parents) through February! Always thankful for my big family and the adventures they bring with them!
Keeping all these posts pretty short this week in an attempt to take a little time away from the computer. And honestly, really just give my mom a break who proofs these posts every single day!
So jumping into recipe things!
The details
This lasagna consist of 3 layers of noodles, pasta bechamel, and basil pesto. And we’re using pesto instead of ricotta cheese, so it has even more flavor and color!
Layer the sauce, then the noodles, then the pesto…and repeat! It’s super simple!
I made a homemade broccoli and basil pesto, but any store-bought pesto works great too. Just make sure if it’s extra oily to drain away the excess oil.
For serving
I make this, along with my more traditional meat lasagna, every single year for my family over the Christmas break. The girls usually prefer the white, while the boys devour the red. I serve each with my favorite winter salad and bread.
Perfect family dinner to feed a crowd!
Looking for other easy dinner recipes? Here are my favorites:
Crispy Tomato Herb Cheese Pan Pizza
Creamy Sun-Dried Tomato Chicken Pasta
My Family’s Favorite Pesto Pasta Bolognese
Lastly, if you make this White Pesto 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!
White Pesto Lasagna
Servings: 8
Calories Per Serving: 683 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
- 4 tablespoons salted butter
- 1 shallot, chopped
- 3 cloves garlic, smashed
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 2 cups shredded provolone
- 1 cup grated parmesan cheese
- 1 1/2 cup basil pesto
- 2 packages (10 ounces) frozen spinach, thawed and drained
- 1 box no-boil lasagna noodles
Instructions
- 1. Preheat the oven to 375° F. Grease a 9×13 inch dish.2. In a medium saucepan, melt together the olive oil and butter. Add the shallots, garlic, thyme, rosemary, chili flakes, salt, and pepper. Cook 5 minutes or until fragrant. Remove the garlic cloves and discard. 3. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 2-3 minutes. Remove from the heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. 4. To assemble, spread 1/4 of the cheese sauce into the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the pesto and sprinkle over some spinach. Add another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, add the remaining pesto, spinach and then another 1/4 of the cheese sauce, sprinkle over the remaining spinach. Layer the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. 5. Bake, covered, for 30 minutes or until the cheese is bubbling. Uncover and bake another 15 minutes, until the cheese is browned. Let stand 10 minutes before serving.
This is a fantastic recipe. My son in law ate three pieces. Will definitely make it again. I make my on lasagna sheets so it was really delicate. Yummy.
Hey Brett,
Thanks so much for trying this dish and your review, so glad to hear it turned out well for you! xT
It asks to use 2 packages (10 ounces) of frozen spinach.
Do you mean 20 ounces of spinach total?
I had the same question…. is it two packages for a total of 10 ounces of frozen spinach or two packages, totaling 20 ounces? Prefer that the author just state the number of ounces as package sizes vary.
Hi there,
It’s 2 packages, each are 10 ounces, so 20 ounces total:)
Can’t wait to make this! Any adjustments you would make to assemble the lasagna and freeze before baking?
Hi Alyse! I would recommend making and assembling it all the same, and when you bake I would cover with foil for about half the bake time and then uncover! xT
Would you be able to half this recipe? If so, what size pan would you recommend?
Hi Madisen,
You can use an 8 inch square baking dish and cut the recipe in half:) I hope you love this dish, let me know if you give it a try! xT
Directions say to add chili flakes, but no chili flakes are included in the list of ingredients….
How much should be included in this recipe for White Pesto Lasagna?
thx,
Suzi Russell
Hi Suzi,
The chili flakes are added to taste, a pinch or two is great:) Let me know if you give this recipe a try, I hope it turns out well for you! xx
Can fresh spinach be subbed for frozen?
Hi Mel,
Sure, I would just cook it down first and drain:) Please let me know if you have any other questions, I hope you love this dish! xT
do you have a recipe for your broccoli basil pesto?
Excited to try this tonight!! I have 2 packages of frozen spinach that are 12 oz each. Should I just use one or both in this recipe?
Hi Monica,
I would go ahead and use both:) Let me know if you give this dish a try, I hope you love it! xT
Would zucchini and mushrooms be a good addition?
Hi Karen,
Sure, sounds like a great idea! Let me know if you give this dish a try, I hope it’s delish! xT
Can I use fresh spinach?
Hi Susan,
Totally, I would just sauté it down first and drain any liquids! Let me know if you give this recipe a try, I hope you love it! xT
You don’t say the amount of red pepper on your list of ingredients.
How much should I use?
Thanks;
Bud Schneider
Hey Bud,
Totally up to you, add to taste:) Let me know if you give this recipe a try, I hope you love it! xx
Thank for this – fantastic recipe! I added shredded chicken to mine and used a four cheese Italian blend instead of just provolone. But all in all, this was wonderful, thank you!!
Hi Travis,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)