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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
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.
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
‘Made this last night with the ingredients I had on hand. Divine! Thank you, Tieghan!
Thank you Linda! xTieghan
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!
Thank you so much Abby! I am really glad this turned out so well for you! xTieghan
How far ahead can you make this lasagna before baking? Any tips?
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
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.
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
Loved it. It turned out so great; very rich & delicious
Thank you Anissa! xTieghan
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!!
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
Came out great! However, it is your first time making give your self a bit of extra time 🙂
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
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?
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
So good! We used an extra cup of cheese (Italian 6 blend) and crimini mushrooms. Will definitely be making this again.
Thank you so much AJ! I am so glad this recipe turned out so well for you! xTieghan
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!
Thank you Veronica! So glad this turned out so well for you! xTieghan
Love this lasagna! Made it for a family gathering and it was all everyone could talk about!
So amazing! Thank you so much Shannon! xTieghan
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!!
Oh Ya!!! I am so happy to hear that Kristen! Thank you so much! xTieghan
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?
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
@denise and @halfbakedharvest
Hi! How did you veganize it? / What can I use in place of the milk?
Thanks!
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