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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!

White Pesto Lasagna | halfbakedharvest.com

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!

White Pesto Lasagna | halfbakedharvest.com

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!

White Pesto Lasagna | halfbakedharvest.com

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.

White Pesto Lasagna | halfbakedharvest.com

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!

White Pesto Lasagna | halfbakedharvest.com

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

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.

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Ingredients

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.
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White Pesto Lasagna | halfbakedharvest.com

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    1. Hi there,
      Sure, that will work for you! I would recommend cooking it down first and draining any extra liquids from the pan. I hope this recipe turns out tasty, please let me know if you give it a try! xT

    1. Hey Mo,
      If you are going to make the entire recipe ahead of time and freeze I would skip the baking part and then bake from frozen, should be about 1 hour. If you are making this, serving it, and then freezing leftovers, I would cover with foil and reheat at 350F for at least 45 minutes. I hope you love the recipe! xx

  1. Tieghan – you mentioned chili flakes in the instructions of this recipe, but there was no amount listed in the ingredient list. Is it just a pinch, or 1/4 to 1/2 tsp.?

  2. 5 stars
    I made this for a game night gathering because I had to cut tomato from my diet and it was such a hit! Maybe even loved it more than red sauce lasagna. Thanks Tieghan 🙂

    1. Hey Rachel,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT

  3. I’ve made this so many times now and it’s always such a hit!! Amazing! I use jar pesto and make sure to drain the oil out first.