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Creamy White Pesto Lasagna Recipe
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Creamy White Pesto Lasagna Recipe

This Creamy White Pesto Lasagna Recipe is the ultimate comfort food with a gourmet twist. Layers of tender no-boil lasagna noodles are combined with a rich homemade white cheese sauce, basil pesto, spinach, provolone, and Parmesan for a creamy, cheesy lasagna that's packed with flavor.
Perfect for family dinners, holiday gatherings, or meal prepping, this vegetarian lasagna is hearty enough to satisfy everyone at the table.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • 1 shallot finely chopped
  • 3 garlic cloves minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 2 cups vegetable broth
  • 2 cups shredded provolone cheese
  • 1 cup grated Parmesan cheese divided
  • 1½ cups basil pesto
  • 2 10-ounce packages frozen spinach, thawed and well drained
  • 1 box no-boil lasagna noodles

Instructions

  • Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
  • In a medium saucepan over medium heat, melt the olive oil and butter together.
  • Add the chopped shallot, garlic, thyme, rosemary, salt, and pepper. Cook for about 5 minutes until softened.
  • Whisk in the flour and cook for 1 minute.
  • Slowly whisk in the milk and vegetable broth. Bring to a gentle boil, stirring constantly.
  • Cook for about 3 minutes until the sauce begins to thicken.
  • Remove from the heat and stir in the provolone cheese and ½ cup of the Parmesan cheese until smooth.
  • Spread about one-quarter of the sauce in the bottom of the prepared baking dish.
  • Top with 3 to 4 lasagna noodles. Spread half of the basil pesto over the noodles, then add half of the spinach.
  • Repeat the layers with sauce, noodles, remaining pesto, remaining spinach, and more sauce.
  • Add one final layer of noodles and spread the remaining sauce over the top.
  • Sprinkle with the remaining ½ cup Parmesan cheese.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and continue baking for an additional 20 minutes, until golden and bubbly.
  • Let the lasagna rest for 10 to 15 minutes before slicing and serving.