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White Pesto Spinach Lasagna

A creamy vegetarian lasagna layered with white sauce, basil pesto, spinach, and melted cheeses.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Lasagna
  • 12 lasagna noodles
  • 2 cups spinach chopped
  • 1 cup basil pesto
  • 1.5 cups ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
White Sauce
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups milk
  • 0.5 tsp salt
  • 0.25 tsp nutmeg optional
  • 0.5 cup parmesan cheese

Equipment

  • Large pot
  • Saucepan
  • Skillet
  • Baking dish

Method
 

  1. Cook lasagna noodles according to package instructions.
  2. Sauté garlic and spinach in olive oil until wilted.
  3. Melt butter and whisk in flour to form a roux.
  4. Gradually whisk in milk and cook until thickened.
  5. Add salt, nutmeg, and parmesan to finish the white sauce.
  6. Layer white sauce, noodles, ricotta, spinach, pesto, and mozzarella in a baking dish.
  7. Repeat layers until ingredients are used.
  8. Top with remaining sauce and cheese.
  9. Bake at 375°F for 30–35 minutes until bubbly.
  10. Let rest before slicing and serving.

Notes

Allow lasagna to rest 10 minutes before serving for cleaner slices.