White Pesto Spinach Lasagna
This White Pesto Spinach Lasagna is a luxurious twist on the classic Italian favorite. Instead of a red sauce, it features a velvety white bechamel sauce infused with basil pesto, layered with tender lasagna noodles, sautéed spinach, and rich cheeses. It’s a perfect balance of creamy, herby, and savory — ideal for family dinners or when you want something hearty yet fresh.
⏱️ Time
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Ingredients
For the White Pesto Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups milk (preferably whole or 2%)
½ cup ricotta cheese
¼ cup basil pesto (homemade or store-bought)
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional, for warmth)
For the Spinach Layer:
2 tbsp olive oil
3 cups fresh spinach (roughly 2 handfuls)
2 cloves garlic, minced
Salt and pepper to taste
For Assembly:
9 lasagna noodles (cooked and drained, or use no-boil noodles)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup ricotta or cottage cheese (optional, for layering)
Fresh basil, for garnish
Instructions
1. Prepare the Spinach
1. Heat olive oil in a skillet over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Add spinach and cook until wilted (2–3 minutes).
4. Season with salt and pepper, then set aside.
2. Make the White Pesto Sauce
1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Gradually pour in milk, whisking constantly to avoid lumps.
4. Simmer until the sauce thickens (about 3–4 minutes).
5. Stir in ricotta, pesto, salt, pepper, and nutmeg until smooth and creamy.
3. Assemble the Lasagna
1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of white pesto sauce on the bottom of a baking dish.
3. Add a layer of noodles, then top with spinach, a bit of ricotta or mozzarella, and sauce.
4. Repeat layers until all ingredients are used, finishing with sauce .
5. Sprinkle with mozzarella and Parmesan cheese.
4. Bake
Bake uncovered for 25–30 minutes, until golden and bubbly on top.
Let it rest for 10 minutes before slicing and serving.
Serving Suggestion
Serve with a side of arugula salad, garlic bread, or roasted vegetables for a complete Mediterranean-style meal.
Notes & Tips
You can substitute spinach with kale or Swiss chard.
For extra flavor, add a layer of sautéed mushrooms or grilled zucchini.
Use almond milk and vegan cheese for a lighter or dairy-free version.
Frequently asked questions FAQ
Q: Can I make this lasagna ahead of time?
Yes! Assemble it up to one day in advance and refrigerate. Bake before serving.
Q: Can I freeze it?
Absolutely — freeze baked lasagna in portions for up to 2 months. Reheat in the oven.
Nutritional Information
Calories: ~420 kcal
Protein: 21g
Fat: 24g
Carbohydrates: 32g
Fiber: 3g