White Pesto Spinach Lasagna – The Ultimate Creamy Vegetarian Comfort Dish

If you’re looking for a rich, creamy, and irresistibly comforting dinner that feels gourmet but is surprisingly simple to make, this White Pesto Spinach Lasagna is about to become your new favorite recipe. Unlike traditional red-sauce lasagna, this version swaps marinara for a luxurious white pesto cream sauce layered with tender pasta, creamy ricotta, vibrant spinach, and gooey melted mozzarella.

This creamy spinach lasagna recipe is perfect for cozy family dinners, meal prep, potlucks, or even special occasions. The combination of basil pesto and white sauce adds depth, richness, and freshness in every bite. It’s hearty enough to satisfy meat lovers while remaining fully vegetarian.

Let’s dive into everything you need to know to master this vegetarian lasagna with pesto.

Why You’ll Love This White Pesto Spinach Lasagna

• Ultra creamy and rich without being heavy
• Packed with flavor from fresh basil pesto
• Perfect vegetarian main dish
• Great for meal prep and leftovers
• Freezer-friendly
• Elegant enough for guests

The balance of creamy white sauce and bright pesto makes this homemade white lasagna feel elevated while still delivering that nostalgic comfort-food vibe.

Ingredients

For the White Pesto Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• ½ cup heavy cream
• ¾ cup prepared basil pesto (homemade or store-bought)
• ½ cup freshly grated parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced

For the Spinach Ricotta Layer

• 15 oz ricotta cheese
• 1 large egg
• 1 ½ cups fresh spinach, finely chopped
• ½ cup grated parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Assembly

• 9–12 lasagna noodles (oven-ready or boiled)
• 2 cups shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• Fresh basil for garnish (optional)

Instructions

1. Prepare the White Pesto Cream Sauce

In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.

Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the milk while whisking continuously to avoid lumps. Add the heavy cream and continue whisking until the sauce thickens, about 5–7 minutes.

Stir in the pesto, parmesan cheese, salt, and pepper. Simmer for 2–3 minutes until smooth and creamy. Remove from heat and set aside.

2. Make the Spinach Ricotta Mixture

In a mixing bowl, combine ricotta cheese, egg, chopped spinach, parmesan, salt, and pepper. Mix until well blended. The mixture should be creamy but slightly thick.

3. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

4. Assemble the Lasagna

Spread a thin layer of white pesto sauce on the bottom of the baking dish.

Layer as follows:

1. Lasagna noodles
2. Spinach ricotta mixture
3. White pesto sauce
4. Mozzarella cheese

Repeat layers until ingredients are used, finishing with white pesto sauce and a generous layer of mozzarella and parmesan on top.

5. Bake

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until bubbly and golden on top.

6. Rest and Serve

Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil and serve warm.

White Pesto Spinach Lasagna

Creamy white pesto spinach lasagna layered with ricotta, mozzarella, parmesan, and tender pasta for an easy vegetarian comfort dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

White Pesto Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk warm if possible
• 0.5 cup heavy cream
• 2 cloves garlic minced
• 0.75 cup basil pesto store-bought or homemade
• 0.5 cup parmesan cheese freshly grated
• 0.5 tsp salt adjust to taste
• 0.25 tsp black pepper

Spinach Ricotta Layer

• 15 oz ricotta cheese whole milk preferred
• 1 egg large
• 1.5 cups fresh spinach finely chopped
• 0.5 cup parmesan cheese grated
• 0.5 tsp salt
• 0.25 tsp black pepper

Assembly

• 9-12 lasagna noodles oven-ready or cooked
• 2 cups mozzarella cheese shredded
• 0.5 cup parmesan cheese shredded or grated for topping
• 1 tbsp fresh basil for garnish (optional)

Equipment

• 9×13 inch baking dish
• Saucepan
• Whisk
• Mixing bowls

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Make the white sauce: Melt butter in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.
3. Whisk in flour and cook 1–2 minutes to form a roux.
4. Slowly whisk in milk, then heavy cream. Cook 5–7 minutes, whisking, until thickened.
5. Stir in pesto, grated parmesan, salt, and pepper. Simmer 2–3 minutes until smooth. Remove from heat.
6. Make ricotta layer: In a bowl, mix ricotta, egg, chopped spinach, parmesan, salt, and pepper until combined.
7. Assemble: Spread a thin layer of white pesto sauce in the baking dish. Add a layer of noodles.
8. Spread ricotta mixture over noodles, spoon sauce over, then sprinkle mozzarella. Repeat layers, finishing with sauce plus mozzarella and parmesan on top.
9. Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until bubbly and golden.
10. Rest 10–15 minutes before slicing. Garnish with fresh basil if desired.

Notes

If using frozen spinach, thaw and squeeze dry to prevent watery lasagna. Resting time helps clean slices. Freeze unbaked up to 3 months; bake from frozen 60–75 minutes at 375°F.

Tips for the Perfect Creamy Spinach Lasagna Recipe

Use Fresh Spinach

Fresh spinach gives better texture and color. If using frozen spinach, thaw and squeeze out excess moisture thoroughly.

Don’t Skip the Resting Time

Allowing the lasagna to rest helps it set and makes slicing cleaner and easier.

Make It Extra Creamy

Add a small layer of shredded provolone between layers for added richness.

Variations

Add Protein

• Grilled chicken slices
• Italian sausage
• Mushrooms for a hearty vegetarian twist

Make It Gluten-Free

Use gluten-free lasagna noodles and substitute gluten-free flour in the roux.

Lighten It Up

Use part-skim ricotta and low-fat milk.

Serving Suggestions

This homemade white lasagna pairs beautifully with:

• Garlic bread
• Simple arugula salad
• Roasted vegetables
• Lemon vinaigrette side salad

It’s filling on its own but shines alongside fresh, bright sides.

Storage & Freezing

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Assemble the lasagna but do not bake. Cover tightly and freeze for up to 3 months. Bake directly from frozen at 375°F for about 60–75 minutes.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble up to 24 hours in advance and refrigerate until ready to bake.

Can I use store-bought pesto?

Absolutely. High-quality store-bought pesto works beautifully.

Why is my lasagna watery?

Too much moisture in spinach or not thickening the sauce enough can cause this. Make sure spinach is dry and sauce is properly thickened.

Final Thoughts

This White Pesto Spinach Lasagna transforms traditional lasagna into a creamy, herbaceous masterpiece. It’s comfort food with an elegant twist — ideal for weeknights yet impressive enough for entertaining.

If you love creamy spinach lasagna recipes and want something beyond red sauce, this vegetarian lasagna with pesto delivers big flavor, velvety texture, and beautiful presentation in every slice.