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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!

overhead photo of White Pesto Spinach Lasagna

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.

overhead photo of White Pesto Spinach Lasagna before baking

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.

overhead closeup side angle photo of White Pesto Spinach Lasagna

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!

overhead close up photo of White Pesto Spinach Lasagna

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

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Calories Per Serving: 456 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 350 degrees F. Grease a 9x13 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.

horizontal photo of White Pesto Spinach Lasagna

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Comments

  1. 4 stars
    I really enjoyed this, but it was too much for two of us, so I froze the fully cooked leftovers, which I know is not what you recommend. Any thoughts on reheating it from frozen under these circumstances? Should I thaw it first? Keep it covered in the oven?

    1. Hey Kaethe,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! I would keep covered in the oven and bake. Have the best week:) xTieghan

    1. Hey Lauren,
      You bet, just freeze before baking, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. This recipe is AWESOME! So delicious and rather easy. The white sauce was wonderful with an explosion of flavor par non. My son-in-law asked me to make it for him for his birthday instead of his favorite carrot cake. Yes, Tieghan, it was a hit. You are the BEST! Ordered four of your books for Christmas gifts.

    1. Susan, as a baker, I really want to know who chooses lasagna over carrot cake! 😉
      Seriously though, thank you for sharing the review. This does look like a recipe to try out!

  3. This looking so delish and amazing !!! Going to make this recipe for thanksgiving what size baking dish do u use ????

    1. Hey Jayne,
      You will want to use a 9×13 baking dish for this lasagna. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    So, so good. My changes: I swapped in fontina; I used 2 8-oz packages of cremini mushrooms (and actually next time I think I would do 3); I had some goat cheese in my fridge that I added to the ricotta because I love goat cheese and pesto; and I baked it covered for 30 minutes, then uncovered for 20, then put it under the broiler for a couple minutes. Delicious.

  5. Could I freeze this? Possibly before baking? If after baking, how long and at what temp would I bake it to rewarm?

    Made this last night for friends and it was HUGE HIT! Got recipe requests today.

    1. Hi there! Yes, you could definitely freeze it. I would cover in foil and then when you want to reheat, put it in the oven covered for about 20 mins and then uncovered for 5-10 at 350! 🙂 xTieghan

      1. Tieghan,
        Would you suggest to fully baked the lasagna and then just reheat as you instructed when I am ready to serve it?
        Thanks
        Annette

    1. Hey Sarah,
      Really any veggies that your kids enjoy will work here, you could do bell peppers or even zucchini. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Lottie,
      Yes, I would precook the shrimp. I hope you love this lasagna, please let me know if you give it a try! xTieghan

    1. Hey Carla,
      Totally, that would work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  6. 5 stars
    Absolutely delicious! Restaurant quality meal at home. Presents well, tastes wonderful and no-cook noodles make it that much easier. I am grateful to you for this “wonder”……Will plan to make this often for company and “self”. Thank you!

    1. Hey Kris,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

    2. 5 stars
      I’m going to say that calling this “restaurant quality” is an insult. This is a spectacularly good recipe and well beyond anything that I’ve seen in restaurants in my area! Very few restaurants want to pay their staff to create dishes of this excellence. We do eat in restaurants. To be honest, I have trouble grilling a consistently good steak to compete with those I can enjoy in a restaurant, but culinary quality drops off quickly outside of steaks. But as for this, I’ve made it 3 times so far–it’s become one of the dishes my family wants most.

    1. Hey Emma,
      Creme fraiche or mascarpone would also be great options! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Katrina,
      You could make up to 24 hours in advance, cover and keep in the fridge, and then bake when you are ready to serve. I hope you love this dish, please let me know if you give it a try! xTieghan

  7. I’ve made this recipe twice and each time it was a big hit! Reduced the amount of cheese somewhat to make it a little more heart healthy but it was still fabulous! Thank you for this new addition to my recipe box.
    Louise

    1. Hey Alisha,
      You are going to sauté the mushrooms in step 2 and then add them to the lasagna in step 5. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

  8. Hi Teigan! I’ve made this many times before but never ahead of time. If I make it tonight for tomorrow and keep it in the fridge overnight will the oven cook time change Sense things are much colder going into the oven? Would it be better to cook it with foil over to start and then take it off at the end? Thanks!

    1. Hey Nico,
      You should be able to follow the cooking times as is, yes I would start with foil and then remove for the last 15 minutes of baking. I hope you love the recipe, please let me know how it turns out. xTieghan

  9. Lasagna is in the oven as I write this and smells delicious! Did you add extra spinach and mushrooms on top? Mine doesn’t look like the picture.

    1. Hey Ann,
      I think zucchini would be fantastic! I hope you enjoy the recipe, please let me know how it turns out! xTieghan

    1. Hey Alya,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  10. I made this last year for a get together with coworkers. It is the best lasagna that i have ever tasted! I actually used the fontina, and queso fresco since i am not a big fan of ricotta cheese. This is my go to lasagna recipe for any occasion.

  11. 5 stars
    This is excellent! I subbed in portabello mushrooms and 2% milk, but left everything the same and we loved it! Perfect comfort food for a chilly day!

  12. Made it today and it turned out great. I would add more mushrooms though. As we love su dried tomatoes I added some. Again I’d add more next time. I used boil pasta sheets but I soaked them for 30 minutes in hot hot water and they were perfect to work with. Delicious and will make again.. yum!

    1. Hey Diane,
      Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan

  13. 5 stars
    made this for my family’s vegetarian christmas main, and wowza it is the best lasagna we have ever had (meat eaters and herbivores alike!). to make things simple, we prepared it in the morning on christmas eve and kept it in the fridge until we baked it off for christmas dinner, and it turned out perfectly. another amazing recipe from our favorite blog!

    1. Hey Abbey,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  14. I would love to try this recipe for a family gathering with in-laws. Everyone is making their signature dish, I’m not a great cook. So, would this lasagna be easy enough for an inexperienced person to not mess up? Also if I could add chicken, how much chicken should I add

  15. 5 stars
    This was amazing! I made it for Christmas dinner along with the Extra Cheesy Classic Lasagna and they were both devoured! Thank you for making me look good😉

  16. This is a fantastic recipe. I’m not a big fan of tons of mozzarella cheese in a lasagna. So this was a big hit. Also, this is a great alternative for a vegetarian meal that will satisfy us carnivores too… thanks to the mushrooms.

    I followed the instructions exactly (except my little container of pesto was a 7 ounces. The recipe calls for 1/2 a cup. I added it all so I didn’t waste what I bought).

    I prepped each component on the Sunday afternoon when I had time. Then, on Monday after work, all I had to do was assemble it. I heated the cheese sauce up in the micro wave on low. I will make this again and have already shared it with my friends.

  17. 5 stars
    Made this last night and it was so easy and delicious! I didn’t have quite the full two cups of raclette so I used a little bit of mozzarella/provolone in the sauce too.

  18. 5 stars
    Hi Tiegan, my husband hates mushrooms even though I love them. Can you please offer suggestions what would make a good replacement for mushrooms in some of your recipes. So far everything we have made from your site has been absolutely delicious! It is my go to recipes site!! Thank you!! Bonnie

    1. Hey Bonnie,
      It really just depends on the recipe, but really any other veggie that he enjoys will usually work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    I’ve been cooking from HBH for about six months now and finally posting a review. This lasagna was fantastic! I’m not usually a huge fan of heavy foods, but everyone in my family loved this. I used shredded mozzarella as the cheese, because that’s what I had on hand. I also upped the mushrooms, but cut them smaller so kids wouldn’t complain ;). SOOOO good. Make it if you can! Lots of flavor and figured the spinach and mushrooms made it “healthy”. I also use regular lasagna noodles without cooking them first and just let the lasagna sit longer before cooking. Always works for me.

    1. Hi Katherine! I am so happy you have been enjoying my blog and recipes! Thank you so much for trying them! Thank you for trying this recipe! xTieghan

  20. 5 stars
    First time making lasagna ever and this recipe was wonderful. I wanted to choose a vegetarian option as my husband was making a meat lasagna for a group dinner with friends. Both the meat eaters & vegetarians loved this recipe. Will be making again. Thank you!

    1. Hey Amanda,
      I would make this lasagna no more than 48 hours ahead of time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. Step three is confusing. Does “remove from heat” mean remove mushrooms from pan? Am I supposed to add the cheese to the mushroom mixture? But then later it says I should put the cheese sauce in separately from the mushrooms. Please clarify.

    1. Hey Heather,
      Sorry for the confusion, by step 3 the mushrooms should be removed from the pan and sitting on a separate plate as stated in step 2. In step 3 you are going to 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. Then remove from the heat. Then you will add the cheese. Hope this helps. xTieghan

  22. THANK YOU!!! Absolutely delicious!! My husband and son’s favorite!!! Can you suggest a substitution for the mushrooms? I did leave them out the first two times I made it and it was still wonderful!! I would like to add something to take their place!!

    1. Hi Kim,
      So glad you enjoyed this recipe! I would use another veggie that your family enjoys like red peppers! Please let me know if you have any other questions! xTieghan

    1. Thank you so much Sarah! I am really glad you enjoyed this one! I hope you continue to enjoy others of mine as well! xTieghan

  23. Would you mind supplying me with modifications for the following: I’m going to boil regular lasagna pasta. What is the baking time for that and does that change the alpine of filling user since the “no-boil” absorbs more moisture?
    I have a lot of fresh arugula. I love the peppery taste. Can I prepare it as I spike the fresh spinach version?

    1. Hi Kim,
      You will just need to boil your noodles until al dente per the package directions and drain on a paper towel. Yes you can use arugula for the spinach. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. 5 stars
    So good! We used an extra cup of cheese (Italian 6 blend) and crimini mushrooms. Will definitely be making this again.

  25. 5 stars
    I’m not a big fan of traditional lasagna, but I’m a sucker for pesto, so I had to try this. Absolutely loved it! The bechamel sauce mixed with the pesto was awesome. I am allergic to mushrooms so I swapped it for shredded chicken, and it was still great. Thanks for another great one!

  26. 5 stars
    Wow, this lasagna is off the chain! No joke. All 3 of my kids devoured it, even the picky one! I loved it even more than traditional red lasagna. I’ve just discovered your website and can’t wait to make some other recipes. I can’t wait to make my dad the creamed corn chicken. I haven’t even looked at your desserts yet. I’m in heaven, thank you!!

  27. I am looking forward to making this, but our family usually like some meat with their lasagna. Could I brown some italian sausage and add it in one of the layers?

    1. HI! Yes, you can add sausage to this lasagna. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Kimberly, I would recommend using canned coconut milk and your favorite vegan cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  28. How much lasagna noodles do we actually need? Different brands have different amounts and I don’t want to end up not having boiled enough sheets (I use normal lasagna noodles as I don’t like the texture of the no boil ones), and then having to make extra, or making to much and not knowing what to do with the rest.

    1. HI Khloe! You need 1 pound (12 ounces) of noodles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  29. I made this last night, for Christmas dinner. I veganized it: the cheeses and the milk. It still turned out perfectly!! Your recipes are very precise, as well as beautiful. Thanks for your hard work!! ?

    1. HI! I am sure Ziti will be delicious! Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

    1. HI! Yes, this freezes wonderfully. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

      1. Would you bake it, then freeze? I’d like to make ahead for a trip to the cabin but not sure wether to freeze it before or after baking?

        1. Hey Jacquie,
          You would want to freeze before baking. I hope you love the recipe, please let me know if you give it a try! xTieghan

  30. This sounds delicious! Going to make this for Christmas dinner. My family are big meat eaters though. Can you recommend a good “Holiday” protein entree that goes great with this?

    1. HI! You can assemble this up to 2 days ahead of time or assemble and freeze for up to 3 months. Thaw overnight in the fridge before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  31. 5 stars
    Wonderful recipe. Can I add more vegetables ( maybe some sautéed zucchini) or would this make the lasagna too wet?

    1. Hi Molly! Additional vegetables will be delicious. Love the sound of sautéd zucchini. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  32. I plan on making this recipe for a cabin getaway weekend with a group of my friends. I’m so excited to try it out, as it looks amazing!
    Question: Can I make it ahead of time and assemble it? Then bake it say 2-3 days later? Or will it ruin the integrity of the meal? I want it to be delicious! But would love to avoid prep-work the day of so I can enjoy my time 🙂

    1. Hi Kathleen! Yes! You can certainly make ahead, then bake a few days later. That works great and I do it all the time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Chanel! I would recommend using roasted chicken with Italian seasoning. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  33. This looks great! Thinking of making it today and adding some shredded chicken? What are your thoughts on that?
    Thanks! 🙂

    1. Hi Bianca! I am sure shredded chicken will be a great addition! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hi Norma! Yes, you can freeze this for up to 4 months. Just be sure to cover it well to prevent freezer burn. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  34. I mixed 2 tablespoons of flour with 4 tablespoons of sauce and added back into the sauce. I did that several times and it thickened up. Served to company last night and everyone raved about it! Having leftovers for dinner and looking forward to it!! Thank you for the recipe!
    Sara

  35. I am making this now and concerned about the sauce – it seems very thin! I had to use fontina cheese because my Publix didn’t have reclette. I have it in the refrigerator now hoping it will thicken up. What can I do if it doesn’t??

    1. Hi Sara! I wouldn’t worry about it. The sauce thickens greatly while baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  36. 4 stars
    This was a great recipe – the bechamel sauce was fantastic. I used a mixture of fontina and gruyere in mine due to what was available at the store and will definitely make again. The lasagna was very spinach-y, so in the future, I might add more mushrooms and add artichokes and/or onion and/or chicken. Everyone loved the cheesiness!

    1. Thank you so much Claire! So glad to hear that everyone enjoyed this recipe! Also, hope you love it more with some mushrooms and artichokes! xTieghan

  37. Sorry if someone else addressed this:
    Step 2 says “heat oil in skillet over medium heat”
    Step 3 says “reduce heat to medium”
    Um, it was already at medium. Please clarify.
    (Make the pesto bolognese last weekend and my husband loved it.)

    1. Hi Joyce! Yes, please keep the skillet at medium heat, recipe adjusted. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Yes, you can assemble and keep in the fridge until ready bake. Just remove from the fridge and keep on the counter while the oven preheats, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  38. This recipe looks absolutely delicious. Since I am a vegetarian I am always looking for new recipes like this. But, what really caught my eye was the pan this was made in. It really brought back memories of my mom. She had this pan–Wearever? I’m 67 so that pan must be pretty old. Wish I knew what happened to it. Anyway, it was fun seeing it. Thanks.

    1. That is so amazing that it reminds you of your mom. Thank you so much Julie, I hope you try this! xTieghan

  39. 3 stars
    It was quite watery, not as tasty as I was hoping. Love the idea but don’t think I will do this recipe again

  40. Question- do you think that making this a day before and putting it in the fridge will make a difference? Let me know what you think. I have made it before (day of) and it was AMAZING!!!!

    1. ! You can keep this in the fridge for up to 2 days and then bake it off when you are ready to eat. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  41. This recipe is AMAZING. My husband and I ate the whole pan of it over 2 days, breakfast lunch and dinner (honestly it’s that good!) It was my first time making lasagna and it was so easy + so delicious. Definitely will be one of our repeat recipes! Thank you!

    1. That is so amazing! I am so glad you and your husband absolutely loved this recipe, Megan! Thank you so much! xTieghan

  42. I made this last night and it was so good!! I used Trader Joe’s Quattro Formaggio shredded cheese which is a blend of Parmesan, Asiago, Fontina, and Provolone. I also didn’t have spinach so I used kale. Loved it! I also made your 30 minute Thai Ramen and that was a big hit with my family. Will make these recipes again!
    Do you have any recipes on your website that cater to larger groups? I know you have a big family and I am looking for creative ideas when hosting gatherings. Thank you!!!

  43. 5 stars
    This dish was so delicious I cannot wait to make it again. We love pesto, So seeing it in a lasagna was like an immediate “oh we have to make this.” It’s rich, cheesy, and so comforting. Can’t wait to eat this again, thanks for the always great recipes 🙂

  44. Any tips for how to best freeze lasagna? Do you do it before or after you bake it? And how do you adjust the baking time if you freeze it before? Thanks!

    1. HI! I like to freeze before baking and then thaw overnight in in the fridge and bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    1. You can use regular noodles, but pre boil them according to package directions and then use. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    1. I would recommend something creamy like mascapone or cream cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  45. 5 stars
    Made this tonight with my husband and it was fabulous! Such a decadent meal! A little green salad and a glass of wine made it a perfect date night at home! Thank you!!

  46. This looks so good! I plan to make this and your Bolognese lasagna for a family gathering tomorrow – but I noticed they cook let different temps (350 for this and 375 for the other). Do you have a recommendation for altering one or the other so I can cook them together at the same time? I don’t have a double oven unfortunately. Thank you so much!!

    1. Hey Donna! I recommend cooking both lasagnas a 350! That will be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  47. 5 stars
    Made this for Christmas (along with a few other of your goodies) and it was a HUGE hit. Thank you for such a wonderful recipe!

    1. Sure! This is great when frozen. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  48. 5 stars
    You mention oil in the beginning but no reference to how much. Also, when I took lasagna out after 45 minutes the top noodles were hard. Should I have covered the dish?

    1. You need 2 tablespoons oil. Did you cover the top noodles with cheese? If the noodles are not covered with cheese they will dry out. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  49. 5 stars
    This was delicious. I customized it a bit. I added an egg to the ricotta mixture and included chunks of sautéed butternut squash with the mushrooms I initially made this for our vegetarian guests, but is was devoured by all!
    Thanks for the inspiration.

  50. I made this last night to bake tonight & it looks amazing. Question though – when I got to step 3 the instructions say “reduce heat to medium”, I was already at medium. Should I have cooked the mushrooms on medium-high? Thanks!

    1. HI! Medium heat is just fine for cooking the mushrooms. Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?

  51. 5 stars
    Hi, I made this recipe for our Christmas with our best friends! It was amazing! Everyone loved it! I look forward to making it again!!

  52. 5 stars
    Decided to cook this on a whim and could not be happier with the results! I beefed up the recipe with ~16oz. mushrooms and a whole red onion, thinly sliced, and it still ended up being a good ratio of veggies to ricotta mixture. Loved the caramelized bits of cheese and noodles!

    Do you have any specific recommendations when it comes to which mushrooms to use? I played a bit of a guessing game at the market and ended up with a medley of white, Alba Clamshell, Trumpet Royale, Brown Clamshell, Forest Nameko, Velvet Pioppini, and Maitake Frondosa (shout-out Whole Foods’ Mycopia Chef’s Sampler). They were great, but so small and a hassle to clean individually…

    Keep up the great work, Tieghan! I make your crockpot pozole verde often and judging by my boyfriend’s reaction, it seems this will also be going into the rotation 🙂

    1. Hi Krystal! I am so glad this recipe turned out amazing for you! Thank you so much for trying it out. Honestly, I do not have a preference on the type of mushroom. Your variety sounds amazing!

  53. 5 stars
    Hi there! This lasagna looks divine! I’m planning on making it for our annual roommate Christmas party. What would you recommend as far as preparing the noodles? Do you recommend no boil noodles, or boiling them to al dente? Thank you!

    1. HI Jamie, I use no-boil noodles, so there is no need to boil them. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  54. How far in advance can I assemble the lasagna then bake it? I need it for tomorrow night and I’d love to assemble it tonight.

    1. HI! You can assemble up to 3 days ahead of time and then bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. Yes! You can make ahead, keep in the fridge and then bake when needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. HI! This works great to make ahead and freeze. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. This freezes well both before baking and after! Either way just thaw overnight in the fridge and either bake as directed or warm in the oven to reheat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  55. 5 stars
    Made this last night. Delicious! I used a slightly smaller pan and scaled the ingredients. I might use more mushrooms next time. Or for a carbless option it would be interesting to try with zucchini strips. We loved it and will make it again!

  56. Delicious, thank you so much. Would love the spinach pomegranate salad recipe. I’m sitting looking at 10 pomegranates from our tree right now! XOXO Happy Holidays

  57. Have you ever made a lighter version of this with lower fat milk and ricotta cheese? This sounds divine, but i am trying to watch my calorie intake.

    1. Hey Emily, I have not, but I am sure that low-fat milk and ricotta will be just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  58. This looks amazing! I plan on making this next week! Instead of mushrooms, could I use thinly sliced fingerling potatoes, or would you recommend just omitting?
    Can’t wait to try this!

    1. Hey Becca! The potatoes sound like an amazing addition!! Just be sure to thinly slice them so that they do not over power the lasagna. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  59. I will definitely try this one. My family is huge fans of your squash lasagnas( with kale and with sun-dried tomatos, seriously so good). Thanks for sharing another great recipe! And yes to no-boil lasagna noodles, I dont ever use the other ones.

  60. My brother has been asking for lasagne lately as it’s his favorite food so I will be over here patiently (or rather, impatiently) waiting for the red lasagne! I would love to try this recipe for myself! Looks amazing!

  61. 5 stars
    Lasagna Pasta Shortcut: No boil lasagna noodles work, but they often end up a bit of an odd texture and absorb too much liquid in the recipe. Instead, I use regular lasagna noodles and STILL don’t boil them. All you have to do is place them into a container and pour hot water over them. Let them soak for 30 minutes and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven.

    1. HI! fresh spinach will be great! Just cook it down before adding to the lasagna to draw out the excess moisture. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. Nope, fresh spinach will be great! Just cook it down before adding to the lasagna to draw out the excess moisture. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  62. I would love to make this today. If I can’t find Raclette in my store, what other cheese would you suggest?

    1. I recommend using fontina, mozzarella, or provolone cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  63. Hi Maryellen, I’ve successfully substituted both Gruyere and Emmenthaler cheeses for raclette in various recipes in the past. Since raclette is a semi-hard cow’s milk cheese, if neither of these substitutes are available, just ask at your store what type they do have that meets that description. Wishing you good luck and good eating!!

  64. OMG, 5 cups of cheese in one lasagna, I think I’ve died and gone to heaven! This sounds like a fabulous combo that I’m going to have to give a try this holiday season. Wishing you safe journeys to and fro the Big Apple. Take a big bite out of it for me, as I’m under a foot of snow in Western North Carolina!

  65. Good Morning, from snowy East side of Oregon.
    Lasagna looks divine. Because of his medical food restrictions.. I will have to sub sadly the spinach, he is restricted of any greens with Vit K. so thinking of peeled thin strips of zucchini and or maybe thin strips of butternut squash. I on the other hand cannot have tomatoes anymore so the basic recipe here looks so perfect. Any thoughts to what I could use instead of the spinach.. ? The small amount of pesto I may have to cut some, or search for another variety. . My next journey to the city i will get all I need to make this..Any thoughts of freezing leftovers, for later? Another thought, i may cut recipe in two halves and make one for him w/out spinach and one for me with spinach, two 9″ square pans.
    thank you..so much. I have printed out so many recipes from the upcoming Holidays, cookies cakes etc.. so excited to get baking.

    1. Hey Leslie! I would use thin strips of butter nut squash and I love the idea of cutting into 2 dish. That is perfect for freezing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  66. 5 stars
    THIS lasagna – oh yes. Perfection. And please share the salad recipe if you have time! Wishing you a wonderful nyc visit xx

    1. HI! I recommend using fontina, mozzarella, or provolone cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?