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White Pesto Spinach Lasagna

Creamy white pesto spinach lasagna layered with ricotta, mozzarella, parmesan, and tender pasta for an easy vegetarian comfort dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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 9x13-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.