Next Post
Easy Cheese and Prosciutto Croissants.
This post may contain affiliate links, please see our privacy policy for details.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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