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Spinach and Pesto White Lasagna
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4.50 from 2 votes

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
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Entree, Vegetarian
Cuisine: Italian
Servings: 8

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 36g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Sodium: 615mg | Fiber: 2g | Sugar: 6g