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White Pesto Spinach Lasagna

A rich and creamy vegetarian lasagna layered with spinach, ricotta cheese, mozzarella, and a flavorful white pesto sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Lasagna Base
  • 12 lasagna noodles
  • 2 tbsp olive oil
  • 3 cups fresh spinach chopped
  • 2 cloves garlic minced
  • 1.5 cups ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 1 egg large
  • 1 tsp Italian seasoning
  • salt to taste
  • black pepper to taste
White Pesto Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups milk warm
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.33 cup basil pesto
  • 0.25 cup parmesan cheese grated

Equipment

  • Mixing bowls
  • Large pot
  • Saucepan
  • Baking dish

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook lasagna noodles in salted boiling water until al dente. Drain and set aside.
  3. Heat olive oil in a skillet and sauté garlic for 30 seconds. Add spinach and cook until wilted.
  4. In a bowl combine ricotta, egg, Italian seasoning, spinach mixture, salt, and pepper.
  5. In a saucepan melt butter, whisk in flour, and cook for 1 minute to form a roux.
  6. Slowly whisk in warm milk and cook until sauce thickens.
  7. Stir in pesto, parmesan, salt, and pepper until creamy.
  8. Spread sauce in baking dish, layer noodles, ricotta mixture, sauce, and mozzarella.
  9. Repeat layers finishing with sauce and mozzarella on top.
  10. Bake covered for 25 minutes, uncover and bake another 15 minutes until golden.
  11. Rest 10 minutes before slicing and serving.

Notes

Let the lasagna rest before cutting to help the layers hold together.