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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

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Calories Per Serving: 1158 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.
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Comments

  1. 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!

    Reply

    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

      Reply

  2. 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.

    Reply

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

      Reply

    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

      Reply

  5. 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.

    Reply

  6. 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!

    Reply

  7. 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!

    Reply

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

      Reply

  8. 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!

    Reply

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

      Reply

  10. 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

    Reply

  11. 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?

    Reply

  12. 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.

    Reply

  14. 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.

    Reply

  15. 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

    Reply

    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

      Reply