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White Pesto Spinach Lasagna

A creamy vegetarian lasagna layered with white sauce, basil pesto, spinach, ricotta, and melted cheeses.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

White Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 3 cups milk
  • 3 cloves garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg
Lasagna Filling
  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 cups fresh spinach chopped
  • 0.33 cup basil pesto
  • 1 tbsp olive oil
Topping
  • 1 cup mozzarella cheese
  • 2 tbsp Parmesan cheese

Equipment

  • Large pot
  • Saucepan
  • Skillet
  • 9x13 baking dish

Method
 

  1. Preheat oven to 375°F and grease a baking dish.
  2. Cook lasagna noodles according to package instructions.
  3. Make white sauce by melting butter, whisking flour, and adding milk until thick.
  4. Stir garlic, salt, pepper, and nutmeg into the sauce.
  5. Sauté spinach in olive oil until wilted.
  6. Mix ricotta, half the mozzarella, Parmesan, and spinach.
  7. Layer noodles, white sauce, ricotta mixture, and pesto.
  8. Repeat layers and finish with mozzarella and Parmesan.
  9. Bake covered for 25 minutes then uncovered for 15 minutes.
  10. Let rest 10 minutes before slicing and serving.

Notes

Add mushrooms or chicken for extra variation.