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white lasagna recipe Spinach Pesto Drizzle
- Total Time: 95 minutes
- Yield: 8–12 servings 1x
- Diet: General
Description
This white lasagna recipe with Spinach Pesto Drizzle offers layers of bubbling, golden cheese and the fresh aroma of vibrant pesto. It is a family-friendly meal, simple enough for busy weeknights, and fantastic for wholesome healthy eating.
Ingredients
- 0.5 cup (113g) unsalted butter
- 0.5 cup (60g) all-purpose flour
- 4 cups (960ml) whole or 2 percent milk
- 0.25 tsp ground nutmeg
- 15 oz (425g) whole milk ricotta cheese
- 1 cup (80g) grated Parmesan cheese (for sauce)
- 2 cups (226g) shredded low-moisture mozzarella cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 12–15 oven-ready lasagna noodles (approx. 9 oz / 255g)
- 10 oz (280g) fresh spinach
- 2 cups (60g) fresh basil leaves
- 1 cup (30g) baby spinach
- 2 large garlic cloves
- 0.25 cup (35g) pine nuts (or walnuts)
- 0.5 cup (40g) grated Parmesan cheese (for pesto)
- 0.5 cup (120ml) extra virgin olive oil
Instructions
- Preheat Oven & Make Pesto: Preheat your oven to 375°F (190°C) and gather all ingredients. In a blender, combine basil, spinach, garlic, pine nuts, Parmesan (for pesto), and olive oil until smooth for the pesto; set aside.
- Craft Creamy White Sauce: Melt butter in a large pot. Whisk in flour and cook for 1 minute until lightly fragrant. Gradually whisk in milk and simmer, stirring constantly, until the sauce thickens and coats a spoon (5-7 minutes). Remove from heat, stir in ricotta, half of the Parmesan (for sauce), nutmeg, salt, and pepper.
- Assemble Lasagna Layers: Spread a thin layer of white sauce in a 9×13 inch baking dish. Create layers: noodles, a third of remaining white sauce, a third of fresh spinach, then a third of shredded mozzarella. Repeat this layering process two more times. Finish the top layer with noodles, sauce, and the remaining mozzarella and Parmesan for a rich, golden top.
- Bake to Golden Perfection: Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and continue baking for another 10-15 minutes, until the top is bubbly and beautifully golden brown.
- Drizzle and Serve: Let the lasagna rest for 10-15 minutes before slicing; this is crucial for clean, beautiful slices. Just before serving, spoon or drizzle the vibrant spinach pesto over the warm slices of lasagna. Enjoy immediately.
Notes
To avoid messy overflows, do not overfill the baking dish. Resting time (at least 15 minutes) is crucial for neat slices. If the béchamel sauce is too thin, simmer it longer; if too thick, add a splash more milk until desired consistency. For dietary needs, unsweetened plain almond milk can substitute dairy milk, and vegan mozzarella can be used. Gluten-free lasagna noodles are a simple swap for a gluten-free meal. Cooked, shredded chicken or plant-based crumble can be added for a heartier meal.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 500 calories
- Sugar: 8 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: white lasagna, spinach pesto, family meal, easy dinner, comfort food, weeknight, creamy sauce, baking, Italian-American, healthy eating
