White Pesto Spinach Lasagna

Every time I think of comfort food, White Pesto Spinach Lasagna comes to mind. There’s something magical about layers of pasta, creamy cheese, and the vibrant flavors of basil pesto that make my taste buds dance with joy. On chilly winter evenings, when the aroma of melting cheese fills the house, it feels like a warm hug from the inside out. Whether it’s a cozy family dinner or a gathering with friends, this lasagna always steals the show. I remember the first time I served it; the smiles on everyone’s faces were priceless. It’s not just about nourishment; it’s about creating memories in the kitchen and sharing love through food. This dish has become a staple in my home, and I can’t wait for you to try it and feel the same joy that I do.

What’s In This White Pesto Spinach Lasagna

The ingredients for this White Pesto Spinach Lasagna are all about enhancing comfort. Each component works harmoniously to create a creamy, satisfying dish. The star players here are the rich cheeses, flavorful wild mushrooms, and the delightful twist of basil pesto.

• 2 tablespoons extra virgin olive oil: This adds a rich flavor base for sautéing.
• 6 tablespoons salted butter: Essential for creating a creamy sauce.
• 12 ounces wild mushrooms, roughly torn: These add an earthy depth.
• Kosher salt and pepper: To enhance the flavors of the dish.
• 2 cloves garlic, minced or grated: A must for aromatic strength.
• 1 teaspoon dried oregano: Provides a touch of herbal warmth.
• 1/4 cup all-purpose flour: Helps thicken the sauce to a creamy consistency.
• 2 cups whole milk: Creates the base for the cheese sauce.
• 2 cups vegetable broth: Adds flavor and depth to the sauce.
• 2 cups shredded Emmi Raclette: Offers rich creaminess (provolone or fontina can be used).
• 1 cup grated parmesan cheese: Adds a sharp, salty note.
• 2 cups whole milk ricotta cheese: Contributes to the luscious filling.
• 2 (10 ounce) packages frozen spinach, thawed and drained: The star green ingredient.
• 1/2 cup basil pesto, homemade or store-bought: Infuses a burst of fresh flavor.
• 1 box no-boil lasagna noodles: Simplifies the preparation process.

The Process for Making White Pesto Spinach Lasagna

Making the White Pesto Spinach Lasagna is a rewarding process, and I promise it’s worth every step. Let’s dive into creating this incredible dish together!

1. Preheat your oven to 350 degrees F. Grease a 9×13 inch pan to ensure your lasagna doesn’t stick and releases easily after baking.
2. In a large skillet, heat the olive oil over medium heat. When the oil shimmers, toss in the wild mushrooms and season with kosher salt and pepper. Cook undisturbed for about five minutes, until they turn golden. Stir and continue cooking until they caramelize, which should take an additional three to five minutes. Once they’re done, remove the mushrooms from the skillet and set them aside on a plate.
3. Next, add the butter to the skillet along with the garlic and oregano. Season with more kosher salt and pepper, cooking for about thirty seconds or until it becomes fragrant. Whisk in the flour and let it cook for about one minute to eliminate the raw taste.
4. Pour in the whole milk and vegetable broth. Bring this mixture to a boil, stirring continuously for about one minute until it thickens slightly. Remove the skillet from the heat and stir in the Raclette cheese and half a cup of parmesan cheese. Stir until the cheese is fully melted and your sauce is smooth. Set this delicious cheese sauce aside.
5. In a medium bowl, combine the ricotta cheese, thawed spinach, and basil pesto. Mix thoroughly until well blended.
6. Spread one-fourth of the cheese sauce in the bottom of your prepared baking dish. Layer on three to four lasagna sheets, followed by half of the ricotta mixture, another one-fourth of the cheese sauce, and half of the sautéed mushrooms. Layer on another three to four lasagna noodles.
7. On top of the second layer of noodles, spread the remaining ricotta mixture, followed by another one-fourth of the cheese sauce and the remaining mushrooms. Finish by layering on the remaining lasagna noodles and pouring the rest of the cheese sauce on top. Sprinkle the remaining half cup of parmesan cheese on the very top.
8. Bake the lasagna uncovered for forty-five minutes, or until the top is bubbly and golden brown. Let it sit for about ten minutes before serving. This resting period allows the layers to set, making it easier to cut.

Substitutions and Tips

Whether you’re looking to customize your White Pesto Spinach Lasagna or simply need some helpful tips, here are some great suggestions!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This lasagna freezes beautifully! Just wrap it tightly in foil before freezing for up to three months.
• Pairing: Serve with a simple green salad or garlic bread for a complete meal.
• Serving Size: This recipe feeds about eight people, perfect for gatherings.
• Flavor Boost: Add fresh herbs like basil or parsley for an extra layer of flavor.

Side Dish Ideas for White Pesto Spinach Lasagna

When it comes to serving your White Pesto Spinach Lasagna, the right side dishes can really elevate the meal.

• Garlic Bread: A classic pairing, garlic bread is perfect for soaking up the creamy cheese sauce.
• Caesar Salad: The crispness of a Caesar salad complements the richness of the lasagna beautifully.
• Roasted Vegetables: Roasted seasonal vegetables add a healthy touch and vibrant color to your table.
• Herbed Quinoa: For a lighter side dish, consider herbed quinoa that provides a nutty flavor.
• Steamed Broccoli: Add some greens to your plate with a simple side of steamed broccoli, which balances the richness of the lasagna.
• Seasonal Fruit Salad: For dessert, a light fruit salad can cleanse the palate after the hearty main dish.

FAQ

Conclusion

The White Pesto Spinach Lasagna is a comforting and flavorful dish that brings joy to any table. It combines rich flavors and creamy textures that are sure to impress your family and friends. I encourage you to try making this lasagna soon—its delightful taste and ease of preparation will keep you coming back for more!

White Pesto Spinach Lasagna

The ultimate comfort food, White Pesto Spinach Lasagna is a creamy, cheesy dish that's perfect for cozy gatherings. With layers of tender pasta, flavorful spinach, and rich cheeses, it’s an easy weeknight dinner that everyone will love. Make it tonight and enjoy a meal that warms the heart!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 6 tablespoons salted butter
• 12 ounces wild mushrooms roughly torn
• to taste Kosher salt and pepper
• 2 cloves garlic minced or grated
• 1 teaspoon 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

Equipment

• Skillet
• Oven
• Large Pot
• Grater
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 350 degrees F. Grease a 9×13 inch pan to ensure your lasagna doesn't stick and releases easily after baking.
2. In a large skillet, heat the olive oil over medium heat. When the oil shimmers, toss in the wild mushrooms and season with kosher salt and pepper. Cook undisturbed for about five minutes, until they turn golden. Stir and continue cooking until they caramelize, which should take an additional three to five minutes. Once they’re done, remove the mushrooms from the skillet and set them aside on a plate.
3. Next, add the butter to the skillet along with the garlic and oregano. Season with more kosher salt and pepper, cooking for about thirty seconds or until it becomes fragrant. Whisk in the flour and let it cook for about one minute to eliminate the raw taste.
4. Pour in the whole milk and vegetable broth. Bring this mixture to a boil, stirring continuously for about one minute until it thickens slightly. Remove the skillet from the heat and stir in the Raclette cheese and half a cup of parmesan cheese. Stir until the cheese is fully melted and your sauce is smooth. Set this delicious cheese sauce aside.
5. In a medium bowl, combine the ricotta cheese, thawed spinach, and basil pesto. Mix thoroughly until well blended.
6. Spread one-fourth of the cheese sauce in the bottom of your prepared baking dish. Layer on three to four lasagna sheets, followed by half of the ricotta mixture, another one-fourth of the cheese sauce, and half of the sautéed mushrooms. Layer on another three to four lasagna noodles.
7. On top of the second layer of noodles, spread the remaining ricotta mixture, followed by another one-fourth of the cheese sauce and the remaining mushrooms. Finish by layering on the remaining lasagna noodles and pouring the rest of the cheese sauce on top. Sprinkle the remaining half cup of parmesan cheese on the very top.
8. Bake the lasagna uncovered for forty-five minutes, or until the top is bubbly and golden brown. Let it sit for about ten minutes before serving. This resting period allows the layers to set, making it easier to cut.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This lasagna freezes beautifully! Just wrap it tightly in foil before freezing for up to three months.
• Pairing: Serve with a simple green salad or garlic bread for a complete meal.
• Serving Size: This recipe feeds about eight people, perfect for gatherings.
• Flavor Boost: Add fresh herbs like basil or parsley for an extra layer of flavor.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!