Spinach and Pesto White Lasagna
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8
Spinach and pesto white lasagna is sure to become a family favorite. Creamy and cheesy but with a virtuous edge, it will win over the hearts of vegetarians and omnivores alike.
  • 1 Tbsp. extra-virgin olive oil
  • 8 oz. sliced baby bella mushrooms
  • 3 Tbsp. unsalted organic butter
  • 3 Tbsp. flour
  • 2 cups Horizon Organic Grass Fed Vitamin D Milk
  • 1 ½ cups lower-sodium vegetable or chicken broth
  • ½ tsp. kosher salt
  • ¾ tsp. freshly ground black pepper
  • 4 oz. freshly grated Parmesan cheese (about 1 cup), divided
  • 1 (16-oz.) bag frozen spinach, thawed and drained of excess water
  • 6 oz. prepared pesto (homemade or store-bought)
  • 2 cups part skim ricotta cheese
  • 1 box lasagna sheets, cooked according to package instructions until al-dente
  1. Preheat oven to 350F. Grease an 11x7 inch glass or ceramic baking pan.
  2. Heat oil in a large skillet over medium heat. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until golden. Transfer to a plate.
  3. Add butter to pan. Once melted, whisk in flour for 30 seconds. Gradually stream in milk, whisking continuously until combined. Whisk in broth and bring mixture to a boil; reduce to a simmer and cook 2 to 3 minutes, whisking occasionally, until mixture is thickened. Stir in salt, pepper, and ½ cup of the Parmesan. Cook 1 additional minute, until cheese melts. Set cheese sauce aside.
  4. In a large bowl, combine spinach, pesto, and ricotta cheese; stir well.
  5. Spread ¼ cup of the cheese sauce on the bottom of prepared baking dish. Top with 3 lasagna sheets. Spread one third of the ricotta mixture and one half of mushrooms over lasagna sheets. Spoon one fourth of the remaining cheese sauce overtop. Place another 3 lasagna sheets on top and repeat with layers of ricotta, mushrooms, and cheese sauce. Repeat once more with the exception of mushrooms, ending with 3 lasagna sheets. Spoon remaining cheese sauce over noodles. Sprinkle remaining ½ cup Parmesan cheese on top. Bake uncovered for 45 minutes, until golden and bubbly.
Nutrition Information
Serving size: 1 piece Calories: 470 Fat: 25 gm Saturated fat: 10 gm Carbohydrates: 36 gm Sugar: 6 gm Sodium: 615 mg Fiber: 2 gm Protein: 24 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/spinach-and-pesto-white-lasagna/