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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: 1158 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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. Hey Diane,
      Yes, that will work, you will just want to cook it down and drain first. I hope you love the recipe, please let me know if you give it a try! xTieghan

  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