white pesto spinach artichoke lasagna
Comfort food to weather all the seasons.
Ingredients
- 4 tbsp butter
- 4 cloves garlic, minced or grated
- 1/4 cup all purpose flour
- 3 1/2 cups whole milk
- 2 cups low-moisture mozzarella cheese, shredded
- 2 cups sharp provolone cheese, shredded
- 2 cups whole milk ricotta cheese
- 10 oz frozen spinach, thawed
- 8 oz jar marinated artichokes, drained and roughly chopped
- 1/2 cup basil pesto, homemade or store bought
- 2 tsp lemon zest
- 1 large egg
- 1 box no-boil lasagna noodles
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan.
- In a medium saucepot, melt the butter over medium heat. Stir in the garlic until fragrant, 1-2 minutes. Whisk in the flour until no lumps remain, then slowly stream in the milk, whisking constantly. Bring to a simmer and warm until the sauce thickens, about 4-5 minutes. Stir in 1 cup mozzarella. Remove from heat.
- With paper towels, squeeze excess moisture out of the spinach as best you can. In a large bowl, combine the ricotta, 1 cup of provolone, spinach, artichokes, pesto, lemon zest, and the egg.
- Pour 1/4 of the bechamel sauce into the bottom of the baking pan. Add 3-4 lasagna sheets, then spread 1/2 of the ricotta mixture. Pour another 1/4 of the sauce overtop, then add 3-4 more noodles, the remaining ricotta, and another 1/4 of the sauce. Finish with a third layer of noodles and the remaining bechamel. Top with the remaining provolone and mozzarella.
- Cover the pan with foil. Bake 30 minutes, then remove the foil and bake another 12-15 minutes until lightly browned on top. If desired, switch the broiler on for the last 1-2 minutes of baking time.
- Remove from oven and let set 10 minutes, then slice and serve.
Notes
*To make ahead: Prep the lasagna through step 4. Cover tightly with foil and store in the fridge for up to 3 days. When ready to bake, remove from the fridge and cook as directed. You may need to add another 5 minutes or so to baking time.