Ingredients

2 tablespoons extra virgin olive oil

4 tablespoons salted butter

1 shallot, chopped

3 cloves garlic, smashed

2 teaspoons dried thyme

1 teaspoon dried rosemary

Kosher salt and black pepper, to taste

1/4 cup all-purpose flour

2 cups whole milk

2 cups vegetable broth

2 cups shredded provolone

1 cup grated parmesan cheese

1 1/2 cup basil pesto

2 packages (10 ounces each) frozen spinach, thawed and drained

1 box no-boil lasagna noodles

Instructions

Step 1: Preheat the oven to 375°F and grease a 9×13 inch baking dish.

Step 2: In a medium saucepan, melt the olive oil and butter over medium heat. Add the chopped shallot, smashed garlic cloves, dried thyme, dried rosemary, kosher salt, and black pepper. Cook for about 5 minutes until fragrant, then remove and discard the garlic.

Step 3: Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk and vegetable broth, stirring constantly until the mixture comes to a boil. Continue stirring for 2-3 minutes until thickened.

Step 4: Remove the sauce from heat and stir in the shredded provolone and 1/2 cup of the grated parmesan cheese until fully melted and smooth.

Step 5: To assemble the lasagna, spread 1/4 of the cheese sauce evenly on the bottom of the prepared dish. Layer 3-4 no-boil lasagna noodles over the sauce.

Step 6: Spread half of the basil pesto on the noodles, then sprinkle with some of the drained spinach. Add another 1/4 of the cheese sauce over the spinach.

Step 7: Repeat with another 3-4 lasagna noodles, the remaining pesto, more spinach, and another 1/4 of the cheese sauce. Sprinkle over the remaining spinach.

Step 8: Finish by layering the remaining noodles and pouring the last 1/4 of the cheese sauce on top. Sprinkle with the remaining 1/2 cup parmesan cheese.

Step 9: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

Step 10: Let the lasagna stand for 10 minutes before serving to set and cool slightly.

Tips & Variations

Use fresh basil pesto for a brighter flavor, or swap in sun-dried tomato pesto for a different twist.

Make sure to thoroughly drain the thawed spinach to prevent excess moisture from making the lasagna watery.

For a richer sauce, substitute half of the whole milk with heavy cream.

Add cooked mushrooms or sautéed artichokes to the spinach layers for extra texture and taste.

Storage

Store leftover white pesto lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F oven until heated through. You can also freeze the lasagna for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Sauté about 8 cups of fresh spinach until wilted, then drain well before layering. This will provide a fresher taste but requires extra prep time.

Do I need to boil the lasagna noodles before assembling?

No, this recipe uses no-boil lasagna noodles, which save time and absorb moisture from the sauce while baking.