White Pesto Lasagna

Whenever I think of comfort food, White Pesto Lasagna always comes to mind. I remember the first time I made it; the kitchen was filled with the mouthwatering aroma of fresh herbs and melted cheese. It was a chilly fall evening, and I wanted something that would warm my soul and bring my family together. As I layered the creamy sauce with the savory pesto and rich cheese, I couldn’t help but feel a little excitement. The anticipation of that first bite kept me on my toes, and when it finally came time to serve, the smiles on my loved ones’ faces made it all worth it. White Pesto Lasagna has a special place in my heart and my recipe collection.

Ingredients Overview for White Pesto Lasagna

The ingredients for White Pesto Lasagna come together to create a harmonious blend of flavors and textures. Each element plays a crucial role in building the layers of this delightful dish. The key players include basil pesto for freshness, provolone for creaminess, and spinach for a nutritious boost. Together, they create a satisfying and delicious meal that everyone will love.

• 2 tablespoons extra virgin olive oil: This healthy fat enhances the flavors of the dish while contributing to a rich, beautiful texture.
• 4 tablespoons salted butter: Adds creaminess and depth to the cheese sauce, making it irresistibly rich.
• 1 shallot, chopped: Provides a subtle sweetness and mild onion flavor that complements the other ingredients.
• 3 cloves garlic, smashed: A must-have in many recipes, garlic adds depth and richness to the sauce.
• 2 teaspoons dried thyme: This herb adds earthiness to the dish, enhancing the overall flavor profile.
• 1 teaspoon dried rosemary: Rosemary brings a fragrant note that pairs well with the creamy sauce.
• kosher salt and black pepper: Essential for seasoning and enhancing the dish’s flavors.
• 1/4 cup all-purpose flour: Helps thicken the cheese sauce to the perfect consistency.
• 2 cups whole milk: Adds creaminess and richness to the sauce, making it deliciously indulgent.
• 2 cups vegetable broth: Provides a flavorful base for the sauce, adding depth without overpowering.
• 2 cups shredded provolone: The star of the dish, this cheese melts beautifully and adds a rich flavor.
• 1 cup grated parmesan cheese: For a salty, nutty flavor that enhances the overall creaminess of the lasagna.
• 1 1/2 cups basil pesto: Infuses the dish with fresh, aromatic flavors that elevate it to new heights.
• 2 packages (10 ounces) frozen spinach, thawed and drained: A great way to sneak in some greens while adding texture.
• 1 box no-boil lasagna noodles: Makes assembly a breeze, allowing you to create layers without the extra cooking time.

Cooking Method for White Pesto Lasagna

Cooking White Pesto Lasagna is a journey filled with delightful aromas and textures. Follow these steps closely to ensure everything comes together perfectly. You’ll find that it’s a straightforward process that results in a comforting masterpiece!

1. Preheat the oven to 375° F. Grease a 9×13 inch dish to prevent the lasagna from sticking.
2. In a medium saucepan, melt together the olive oil and butter over medium heat. As the butter melts, add the shallots and garlic along with dried thyme, dried rosemary, kosher salt, and black pepper. Cook for about 5 minutes or until the mixture is fragrant and the shallots are translucent.
3. Remove the smashed garlic cloves and discard them. Whisk in the flour and let it cook for about 1 minute to remove the raw flavor. Gradually add the whole milk and vegetable broth, stirring continuously until the mixture comes to a boil.
4. Once boiling, stir for 2 to 3 minutes, allowing the sauce to thicken. When it’s thickened, remove it from the heat and stir in the shredded provolone and half of the grated parmesan cheese. Mix until the cheese is completely melted and the sauce is smooth.
5. To assemble the lasagna, start by spreading 1/4 of the cheese sauce into the bottom of the prepared baking dish. Next, place 3 to 4 lasagna sheets on top of the sauce.
6. Spread half of the basil pesto over the noodles, followed by half of the spinach. Spoon another 1/4 of the cheese sauce over the top.
7. Layer another 3 to 4 lasagna noodles on top. Add the remaining pesto and spinach, then another 1/4 of the cheese sauce. Sprinkle the remaining spinach on top of that layer.
8. Finish by placing the last layers of lasagna noodles on top and pouring the remaining cheese sauce over everything. Top it with the remaining grated parmesan cheese.
9. Cover the baking dish with foil and bake for 30 minutes. This will allow all the flavors to meld together. Then, uncover and bake for an additional 15 minutes, or until the cheese is golden brown and bubbling.
10. Once baked, let the White Pesto Lasagna stand for 10 minutes before serving. This helps the layers set for easier slicing.

Helpful Hints

Making White Pesto Lasagna can be a breeze if you follow these helpful hints. I always find that a little preparation goes a long way in the kitchen. Here are some tips that have worked well for me:

• Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. Just reheat in the oven or microwave when you’re ready to eat.
• Freezing: You can freeze White Pesto Lasagna for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing. Thaw it overnight in the refrigerator before baking.
• Pairing: This lasagna goes beautifully with a crisp green salad or garlic bread, adding a fresh contrast to the rich flavors.
• Make-ahead: You can assemble the lasagna a day in advance and refrigerate it. Just pop it in the oven when you’re ready to cook it.
• Ingredient swaps: Feel free to mix in different vegetables like mushrooms or zucchini for added nutrition and flavor.
• Serving size: One serving is typically one piece or slice, but don’t hesitate to go for seconds! It’s that good.
• Cutting the lasagna: Use a serrated knife for clean cuts and to keep the layers intact when serving.

Side Dish Ideas for White Pesto Lasagna

When it comes to serving White Pesto Lasagna, the possibilities are endless! Here are some delicious ideas:

• Garlic Bread: A classic choice, crispy garlic bread complements the creamy lasagna perfectly and is great for dipping into the sauce.
• Caesar Salad: A fresh and zesty salad with crunchy romaine, parmesan, and croutons balances the richness of the lasagna.
• Steamed Vegetables: Lightly steamed broccoli or asparagus seasoned with lemon adds a vibrant touch to your meal.
• Roasted Cherry Tomatoes: These add a burst of flavor and a pop of color to your plate, enhancing the overall presentation.
• Wine Pairing: For those who enjoy wine, a chilled glass of white wine can enhance the flavors of the dish.
• Seasonal Fruit: Serve a side of mixed seasonal fruit for a refreshing finish to your meal.
• Occasions: This lasagna is perfect for family gatherings, dinner parties, or cozy Sunday meals. It’s also a hit during holidays!

FAQ

Conclusion

White Pesto Lasagna is truly a delightful twist on a classic favorite, bringing creamy textures and fresh flavors to every bite. I encourage you to gather your loved ones and make this recipe for your next family gathering or cozy dinner at home. Trust me, once you try it, you’ll find yourself making it again and again!

White Pesto Lasagna

The ultimate comfort food, White Pesto Lasagna is creamy, cheesy, and packed with flavor. This easy weeknight dinner will satisfy your cravings and impress your guests. Layered with fresh spinach and a rich pesto sauce, it's a dish you'll want to make tonight!

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 4 tablespoons salted butter
• 1 shallot, chopped
• 3 cloves garlic, smashed
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• kosher salt and black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups vegetable broth
• 2 cups shredded provolone
• 1 cup grated parmesan cheese
• 1 1/2 cups basil pesto
• 2 packages (10 ounces) frozen spinach, thawed and drained
• 1 box no-boil lasagna noodles

Equipment

• Large Pot
• Grater
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife

Method

 

1. 1. Preheat the oven to 375° F. Grease a 9×13 inch dish.
2. 2. In a medium saucepan, melt together the olive oil and butter. Add the shallots, garlic, dried thyme, dried rosemary, kosher salt, and black pepper. Cook 5 minutes or until fragrant. Remove the garlic cloves and discard.
3. 3. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 2-3 minutes. Remove from the heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
4. 4. To assemble, spread 1/4 of the cheese sauce into the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the pesto and sprinkle over some spinach. Add another 1/4 of the cheese sauce.
5. 5. Place another 3-4 lasagna noodles on top, add the remaining pesto, spinach, and then another 1/4 of the cheese sauce, sprinkle over the remaining spinach.
6. 6. Layer the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese.
7. 7. Bake, covered, for 30 minutes or until the cheese is bubbling. Uncover and bake another 15 minutes, until the cheese is browned. Let stand 10 minutes before serving.

Notes

• Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. Just reheat in the oven or microwave when you're ready to eat.
• Freezing: You can freeze White Pesto Lasagna for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing. Thaw it overnight in the refrigerator before baking.
• Pairing: This lasagna goes beautifully with a crisp green salad or garlic bread, adding a fresh contrast to the rich flavors.
• Make-ahead: You can assemble the lasagna a day in advance and refrigerate it. Just pop it in the oven when you're ready to cook it.
• Ingredient swaps: Feel free to mix in different vegetables like mushrooms or zucchini for added nutrition and flavor.
• Serving size: One serving is typically one piece or slice, but don't hesitate to go for seconds! It's that good.
• Cutting the lasagna: Use a serrated knife for clean cuts and to keep the layers intact when serving.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.