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. This post is in partnership with Sprouts Farmers Market and Horizon Organic. I was compensated for my time, however all opinions are my own.
It’s safe to say that most of us have a designated “entertaining food.” For some, it could be a pot roast, slow cooker meal, or fail-proof 7-layer taco dip. For me, however, it’s always been a piping hot pan of cheesy lasagna. Not only is it designed to feed a crowd, but it also emulates all that is comforting and inviting about a family-style meal.
Growing up Italian, lasagna was all about the red sauce, which, as a result typically included ground beef, sausage, or both. However, since fazing most meat out of my diet the last few years, I’ve had a to get a bit more creative with my lasagna combos to get the same payoff.
What’s In Vegetable Lasagna?
Layers of custardy ricotta, sautéed mushrooms, garlicky pesto, a whole pound of spinach (because yes, lasagna can be slightly virtuous), and a creamy black pepper-flecked cheese sauce make up the blueprint of this next-level lasagna. Additionally, you could mix in finely sliced broccoli, zucchini, and onions for extra veggie goodness.
It’s no secret that lasagna and cheese go hand-in-hand. And while I love (and regularly use) plant-based dairy alternatives, there are some recipes you just can’t cut corners with when it comes to the real stuff.
Is Grass-Fed Dairy Healthier?
When it comes to milk, cheese, and butter, I ante up for organic grass-fed dairy. (Grass-fed organic dairy differs from standard organic in that it comes from cows whose diets includes mainly organic grass). My go-to brand in terms of taste, quality, and nutrition has been Horizon Organic®dairy products, which are made from pasture-raised cows not given hormones, antibiotics, or toxic pesticides.
You can try any Horizon Organic products (which includes their new Grass Fed Milk and Protein Milk) during the Sprouts Farmers Market Organic Sale running 4/3/19-4/17/19.Lastly, if you’re looking for more Italian-inspired recipes to satisfy your saucy, cheesy cravings, I’ve got you covered.
Other Healthy Italian Recipes:
If you make this recipe, be sure to share on Instagram and tag @dishingouthealth and #dishingouthealth so I can see your beautiful creations! Additionally, I’d love if you could leave a review on the post and share with your friends.
Spinach and Pesto White Lasagna
- 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
- Preheat oven to 350F. Grease an 11x7 inch glass or ceramic baking pan.
- Heat oil in a large skillet over medium heat. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until golden. Transfer to a plate.
- 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.
- In a large bowl, combine spinach, pesto, and ricotta cheese; stir well.
- 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.