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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!
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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.
Hell0! What can I use in substitution for whole milk? Would 1% work or does it need to be thicker?
Hey Raven,
Any milk you like will work here. I hope you love this recipe, please let me know if you give it a try! xx
Anything I need to do differently if I’m using fresh spinach? I have a lot on hand and want to use it!
Hi Ashley,
You will want to cook the spinach down first and drain:) I hope you love the recipe, please let me know if you give it a try! xx
So tasty! And the house smells amazing!
Hi Veronique,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
I’m wondering if you’ve ever tried making this ahead of time and freezing it. Do you think it would work?
Hey Marjie,
Totally, that will work well for you, just freeze before baking. Let me know if you give the recipe a try, I hope you love it! xTieghan
Can this be prepared the day before then baked the next
Hey Stephanie,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
I’ve made this recipe for dinner the last two Christmas Eves and it’s been a hit.
We love a good lasagna on Christmas!
Hey there, do you remember what size baking dish you used?
Hi there,
Yes, the recipe calls for a 9×13 baking dish. Please let me know if you have any other questions! xT
What is the recommended depth of the dish please?
Hi Gary,
You will want to use a 9×13 baking dish, it will probably be about 2 inches deep. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
The recipe that I have (and I’ve made it before, and making it again today) does not include mushrooms or ricotta cheese! Maybe it’s a completely different recipe? Anyway, can I make it today and refrigerate it and bake it tomorrow?
Hi Anne,
Yes, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Can’t wait to try this recipe! What size box do I use for the no boil lasagna?
Hey Allison,
Here is the link for the noodles that I used: https://shopstyle.it/l/bolFP
Please let me know if you have any other questions! xTieghan
Cremini mushrooms*
Would Cremona or mini Bella mushrooms work for this?
Hey Christine,
Totally! Any mushrooms you like will work. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Not complaining, but the recipe took about 2 hours to prepare. Other than that, delicious. I did cut down on fat content a bit, because I knew I would have a hefty portion. I love lasagna, and I love experimenting with different recipes.
Hi Kathy,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Sorry this took you longer than expected. Have the best weekend!! xTieghan
I made this last night and it was delicious! I thought I’d chime in because I also live with a house of mushroom haters, and it’s a battle I just can’t win. I took your suggestion to use zucchini instead. I used 2 medium sized zucchini. In the summer when basil is plentiful I prefer homemade pesto, but using a store bought refrigerated pesto was fine. The pesto really adds nice flavor to the spinach layer, without overwhelming. Thank you!
Hey Meredith,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
I accidentally assembled already with regular lasagna noodles, any tips on how to make it turn out ok?
Hi there,
You might need to add some liquid to ensure the noodles cook and extend your baking time. Please let me know how the recipe turns out! xTieghan
Made it last night and added lemon zest to one of the layers of spinach. Winner!
Hi there,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan