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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!
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
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
- 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 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.
I added hot Italian sausage to the recipe and everyone loved it!
Thank you Jackie! Love to hear this! xT
Repeat recipe, but this time I made the White Pesto Lasagne ahead of time and popped it in the freezer for a large family vacation. Packing the cooler for our trip, I placed the Lasagne on the bottom of the cooler to keep the other foods cold. I added a few extra frozen blocks to ensure everything stayed cold for our 4 1/2 hr. drive. Upon arrival, I put the partially thawed Lasagne in the fridge, and the next night after a full day on the river with family, we returned to pop it in the oven. What a leisurely and simple way to enjoy beautiful food.
Hey Kym,
Amazing!! I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
Fabulous!!! I took this to our book club meeting and everyone LOVED it. I couldn’t find Emmi Raclette cheese at our local grocery store so I just substituted it with a gourmet blend of provolone, mozzarella, asiago and parmesean.
Hey Mary,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
Do you reckon this would freeze ok? Cooking ahead for a party
Hey Sue,
Totally, just freeze before baking and that should work well for you! Please let me know if you give this recipe a try, I hope it turns out well for you! xx
This was absolutely delicious. Will definitely be making again. I substituted raclette for Gruyère. Yummy!
Hey Sue,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
How many servings does this make?
Hey Jackie,
This recipe will make 8 servings. Please let me know if you have any other questions! xT
Excellent recipe!!!!! Putting this in my keeper file!!!!!
Hey Marcia,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
If I subbed in zucchini for the mushrooms, how would you recommend I prepare the zucchini?
Hey Emily,
I would quarter the zucchini, I think that would work nicely for you! Please let me know if you have any other questions! xT
Delicious! A different take on lasagna, and we loved it. The combination of cheeses gave the dish a great taste. And it was the perfect amount of pesto. Thanks for another make again recipe.
Hey Jill,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Hi,
Is there a big difference in using no boil noodles vs. boiled? Just curious as I was hoping to make the day ahead and refrigerate.
Hey Emma,
Either one is just fine for you to use! Let me know how this recipe turns out, I hope you love it! xT
This recipe is AMAZING and although vegetarian, it was a MAJOR CROWD PLEASER! Thanks for another delicious recipe!
Hey Leah,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
Hi! Can you use fresh spinach in this recipe?
Hey Marjie,
Yes, you can use fresh spinach, but you will want to sauté that first and drain any extra liquid! I hope this recipe turns out tasty, please let me know if you give it a try! xx
Hi! Could you make this and refrigerate for a day before baking? Or should I freeze it?
Hey Nora,
You can totally keep this covered in the fridge and then bake the following day! I hope this recipe turns out tasty for you, please let me know if you give it a try! xx
I’ve never reviewed anything in my life but this is incredible! Absolute perfection.
Hey there,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)
Could you add fresh crab to this?
Hey Lori,
Sure, I don’t see why not! Please let me know if you give the recipe a try, I hope you love it! xT
Can you make ahead and freeze?
Hi Betsy,
Totally, that will work well for you! I hope this recipe turns out tasty, let me know if you give it a try! xx
Can you freeze leftovers? This was a big hit in our house – thanks again for yet another home run!
Hey Diane,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go! Yes, you can totally freeze the leftovers!? xT