Spinach and Pesto White Lasagna
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.
Prep Time30 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Entree, Vegetarian
Cuisine: Italian
Servings: 8
- 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.
Serving: 1g | Calories: 470kcal | Carbohydrates: 36g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Sodium: 615mg | Fiber: 2g | Sugar: 6g