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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
If I make ahead, would I bake and then reheat? Or just prep and back day of??
Hi Caitie,
You can prep and bake the day of. I hope you love this recipe, please let me know if you have any other questions!
what size baking dish do you suggest?
Hi Danielle,
You are going to need to use a 9×13 baking dish. Please let me know if you have any other questions! xT
What can I usw in replace of the mushrooms ?
Hi Kim,
I would just omit them, no big deal:) I hope you love this recipe, please let me know if you give it a try! xx
I’ve made this recipe 4 or 5 times and use caramelized onions in place of mushrooms for my picky family and they love it!
Hi TJ,
Thanks so much, Vickie! So glad to hear these cookies turned out well for you, I appreciate you making them! Happy Holidays! xx
Absolutely DELICIOUS!! I will definitely make this many more times. Have you tried freezing it? If so, would you thaw it completely before baking? Also, is it really 1158 calories per serving?
Hi Louise
Yay!! Love to hear this recipe turned out well for you and was enjoyed! Thank you so much for making it and sharing your feedback! Yes, you can definitely freeze this and bake from frozen or thaw then bake. Happy Friday! XxT
Takes a bit of time but it’s absolutely amazing!
Hey Kristie,
Awesome!! Love to hear this recipe turned out nicely for you, thanks for making it! Hope you are enjoying fall! XxT
No reliable supply of “wild” mushrooms in my small town part of the world, and no raclette cheese. I used half and half fresh shitake and crimini mushrooms, with provelone cheese. I think using dried mushrooms to augment ordinary crimini or white mushrooms would also work well, although as a farm kid growing up in Iowa, I know nothing matches the taste of wonderful wild things–morels in the spring, chanterelles and porcinis later in the year. We foraged several other varieties, too. The first time I made this lasagne, I did a half recipe, but then the full deal for a potluck–where it disappeared like magic. It’s now one of my 2 favorite lasagne versions, both vegetarian despite our overall carnivorous habits. The standard meat/tomato sauce version has dropped to #3.
Hey there,
I appreciate you making this recipe and sharing your feedback! So glad to hear that it turned out well for you! Xx
This looks SO good but I don’t love mushrooms, would Zuchinni be a nic alternative?
Hey there,
Sure, zucchini would be delicious!! Let me know if you give this recipe a try, I hope you love it! xT
I plan to make this later this week for a book club. I’ve got some fresh sage leftover from the weekend. I love the taste of sage cooked in butter…do you think I could add it in to that step or would it overpower other flavors?
Hey Linda,
I think that sounds like a great idea! Let me know how this recipe turns out for you, I hope you love it! xT
I’ve made this twice now. The first time I used boiled noodles and half and half and it worked out just fine. This time I am following almost all ingredients except I had gruyere on hand. Both times I’ve also added shredded cooked chicken breast. It was a hit and I’m sure it will be this time. Thank you.
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
Hi could you keep this unbaked more than a day in the fridge like two days? I just put this together but I have lots of remaining lasagna noodles left like five. Did I go wrong somewhere? I put three layers of lasagna noodles. Your recipe looks delicious.
Hi Hazel! I haven’t ever tried that before but that should be fine! I hope your lasagna is delish! 🙂 xT
Can you make this the day ahead?
Yes, you can definitely make this a day ahead! xT
Would you bake and then reheat if made a day ahead?
This yet another amazing creation. My whole family loved this last year! Everyone is asking for it again.
Planning on making this for Christmas Eve. Wondering if you have a salad suggestion that would pair nicely?
Hi there! The harvest honeycrisp salad could be a yummy addition to this meal! xT
Beyond grateful…thanks so much for bringing your amazing creativity to our lives! Hope you have a wonderful Christmas.
Aw thank you so so much Cristen! Have an amazing Christmas! xT
If making a day before, can you store it unbaked in the fridge overnight or do you recommend cooking and then refrigerating?
Hi Marsha! Yes, you can definitely store unbaked in the fridge! xT