Kicking Monday off with my White Pesto Spinach Lasagna. Just the BEST. Layers of smooth cheddar bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This supper is consistently a most loved with our Christmas team. It's an extraordinary dinner for engaging, simply make it early, and prepare it off before visitors arrive. Ideal for December!
I make this, alongside my substantial lasagna, each and every year for my family when they all land before Christmas. Us young ladies ordinarily favor the white, while the young men eat up the red. I serve these lasagna with my preferred pomegranate spinach plate of mixed greens… will I share? It's straightforward.
Layers of velvety cheddar bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This is an incredible dinner for engaging, simply make ahead, and prepare up before visitors arrive!
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INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 6 tablespoons salted butter
- 12 ounces wild mushrooms, roughly torn
- kosher salt and pepper
- 2 cloves garlic, minced or grated
- 1 tsp dried oregano
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 2 cups shredded Emmi Raclette (provolone or fontina can be used)
- 1 cup grated parmesan cheese
- 2 cups whole milk ricotta cheese
- 2 (10 ounce) packages frozen spinach, thawed and drained
- 1/2 cup basil pesto, homemade or store bought
- 1 box no-boil lasagna noodles
INSTRUCTIONS
1.Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
2. Heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.
3. Add the butter, garlic and oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the Raclette cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
4. In a medium bowl combine the ricotta, spinach, and pesto.
5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the cheese sauce, and half of the mushrooms. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture, another 1/4 of the cheese sauce, and the remaining mushrooms. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.
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