White Pesto Spinach Lasagna

If there’s one dish I always make when hosting, it’s lasagna. Not just one — two. A classic red Bolognese for the traditionalists, and this creamy, ultra-cheesy White Pesto Spinach Lasagna for everyone who loves something rich and a little extra special.

This is my forever favorite white lasagna. Layers of creamy béchamel, basil pesto ricotta, tender spinach, and buttery caramelized mushrooms come together in the most comforting, crowd-pleasing way. It’s perfect for holidays, family gatherings, or anytime you want a meal that feels celebratory but can be made ahead.

And trust me — this one never disappoints.

Why This Lasagna Works for Entertaining

• Make it ahead and bake just before guests arrive
• Feeds a crowd easily
• Rich, cheesy, and satisfying
• Elegant enough for holidays
• Even better the next day

It’s cozy, impressive, and surprisingly simple to assemble.

The Flavor Layers

Caramelized Mushrooms

Mushrooms are sautéed in butter until deeply golden and rich. They add earthy depth that balances all the creaminess. Not a mushroom fan? You can skip them — but they truly elevate the dish.

Creamy Cheese Béchamel

This isn’t your average white sauce. Butter, garlic, oregano, milk, and broth are whisked into a velvety béchamel, then finished with melty Raclette (or fontina/provolone) and parmesan. It’s creamy, cheesy, and luxurious.

Pesto Ricotta

Ricotta is mixed with spinach and basil pesto for a fresh, herb-packed layer that brightens the richness of the sauce. The pesto adds vibrant flavor without overpowering the dish.

No-Boil Lasagna Noodles

Using no-boil noodles keeps things easy and stress-free. No boiling, no tearing, no sticking — just layer and bake.

How to Assemble

1. Spread a layer of cheese sauce on the bottom of a greased 9×13-inch baking dish.
2. Add lasagna noodles.
3. Layer ricotta-spinach mixture, more sauce, and mushrooms.
4. Repeat.
5. Finish with noodles, remaining sauce, and a generous sprinkle of parmesan.

Bake uncovered until bubbling and golden, about 45 minutes. Let rest 10 minutes before slicing so the layers hold beautifully.

Make-Ahead Tips

• Assemble the lasagna up to 24 hours in advance.
• Cover and refrigerate.
• Bake straight from the fridge (add 5–10 extra minutes if needed).

It reheats beautifully and slices even better the next day.

What to Serve With It

This lasagna pairs perfectly with:

• A bright spinach or arugula salad
• Pomegranate salad for a festive touch
• Roasted Brussels sprout salad
• Warm crusty bread

It’s rich, so a fresh salad balances it beautifully.

Final Thoughts

This White Pesto Spinach Lasagna is creamy, cheesy, herb-packed comfort food at its best. It’s the kind of recipe that becomes tradition — the one everyone asks for year after year.

Elegant enough for Christmas. Cozy enough for Sunday dinner. Always a hit.

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 tablespoons salted butter
• 12 ounces wild mushrooms, roughly torn
• Kosher salt and black pepper
• 2 cloves garlic, minced or grated
• 1 teaspoon dried oregano
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups vegetable broth
• 2 cups shredded Raclette cheese (or fontina/provolone)
• 1 cup grated parmesan cheese, divided
• 2 cups whole milk ricotta cheese
• 2 (10-ounce) packages frozen spinach, thawed and well drained
• 1/2 cup basil pesto (homemade or store-bought)
• 1 box no-boil lasagna noodles

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the mushrooms.
   Heat olive oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook undisturbed for about 5 minutes until golden. Stir and continue cooking until caramelized, 3–5 minutes more. Transfer to a plate.
3. Make the cheese béchamel.
   In the same skillet, add butter, garlic, oregano, salt, and pepper. Cook 30 seconds until fragrant. Whisk in flour and cook 1 minute.
   Gradually whisk in milk and broth. Bring to a boil and cook 1 minute until slightly thickened. Remove from heat and stir in Raclette and 1/2 cup parmesan. Stir until smooth and melted.
4. Prepare the ricotta layer.
   In a bowl, mix ricotta, drained spinach, and pesto until combined.
5. Assemble the lasagna.
   Spread 1/4 of the cheese sauce on the bottom of the baking dish.
   Layer 3–4 lasagna noodles.
   Spread half of the ricotta mixture, 1/4 of the cheese sauce, and half of the mushrooms.
   Repeat layers.
   Finish with remaining noodles, remaining cheese sauce, and top with the remaining 1/2 cup parmesan.
6. Bake uncovered for 45 minutes, until bubbling and lightly golden on top.
7. Rest 10 minutes before slicing and serving.