White Pesto Spinach Lasagna Recipe
This White Pesto Lasagna is a creamy, herb-infused twist on the classic Italian favorite. Layered with no-boil lasagna noodles, a luscious white cheese sauce made with provolone and parmesan, vibrant basil pesto, and tender spinach, it offers a flavorful and satisfying vegetarian meal. Baked to bubbly perfection with a golden cheesy crust, this dish is perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Sauce 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 cheese
- 1 cup grated parmesan cheese
Other Ingredients
- 1 1/2 cups basil pesto
- 2 packages (10 ounces each) frozen spinach, thawed and drained
- 1 box no-boil lasagna noodles
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Sauté Aromatics and Herbs: In a medium saucepan, melt together the olive oil and butter over medium heat. Add chopped shallots, smashed garlic cloves, dried thyme, dried rosemary, salt, and black pepper. Cook for about 5 minutes until fragrant, then remove and discard the garlic cloves.
- Make the White Cheese Sauce: Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Slowly add the whole milk and vegetable broth while stirring constantly. Bring the mixture to a boil and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in shredded provolone cheese and 1/2 cup of grated parmesan cheese until fully melted and smooth.
- Assemble the Lasagna: Spread one-quarter of the cheese sauce over the bottom of the prepared baking dish. Layer 3 to 4 no-boil lasagna noodles on top. Spread half of the basil pesto evenly over the noodles, followed by a layer of spinach. Add another quarter of the cheese sauce. Repeat with another 3 to 4 noodles, the remaining pesto, and spinach, followed by another quarter of the cheese sauce and a sprinkle of spinach. Top with the remaining noodles and pour the last quarter of the cheese sauce over the top. Finish by sprinkling the remaining 1/2 cup of parmesan cheese on the surface.
- Bake the Lasagna: Cover the baking dish and bake for 30 minutes until the cheese sauce is bubbling. Remove the cover and bake for an additional 15 minutes to brown the cheese on top nicely.
- Rest and Serve: Allow the lasagna to stand for 10 minutes after baking to set and make serving easier. Then cut into portions and enjoy your delicious, creamy white pesto lasagna.
Notes
- Be sure to thoroughly drain the spinach to prevent excess moisture in the lasagna.
- If fresh herbs are available, they can be used instead of dried for a brighter flavor.
- No-boil lasagna noodles simplify preparation, no pre-cooking needed.
- Feel free to add chili flakes for subtle heat during the aromatics sauté step if desired.
- Letting the lasagna rest after baking helps it hold its shape when sliced.
- Greasing the baking dish prevents the noodles from sticking and helps with cleanup.
Keywords: White pesto lasagna, creamy white sauce lasagna, vegetarian lasagna, basil pesto lasagna, no-boil noodles lasagna, spinach lasagna, Italian baked pasta
Find it online: https://kitchenbyrita.com/white-pesto-spinach-lasagna-recipe/
