There’s nothing quite like the warmth that fills your kitchen when you whip up a comforting Spinach and Basil Pesto White Lasagna. As the aroma of garlic mingles with the rich scent of béchamel sauce, you can’t help but feel that this dish is the ultimate embrace after a long day. Inspired by the classic flavors of Italy, this lasagna takes a refreshing twist—melding hearty Italian sausage with vibrant spinach and creamy layers of pesto, ricotta, and gooey fontina cheese.
I discovered this delightful recipe during a rainy afternoon, rifling through my pantry and unearthing a jar of homemade basil pesto just waiting to shine. This dish is not just a feast for your taste buds; it’s a celebration of flavors that dances on your palate, bringing family and friends together around the dinner table. With easy-to-follow steps and ingredients that work harmoniously, you’ll see that elevating weeknight dinners into something extraordinary doesn’t have to be a chore. Get ready; your house will be filled with delicious anticipation as this beautiful dish bakes to perfection!
Why Love This Spinach and Basil Pesto White Lasagna?
Comforting Layers: Each bite of this lasagna unveils layers of comforting flavors, thanks to the rich béchamel and savory sausage.
Fresh Ingredients: Barbecue season meets elegance with the delicious blend of vibrant spinach and homemade basil pesto.
Easy Prep: This recipe is designed for home cooks of all levels — straightforward steps mean you’ll look like a pro without breaking a sweat.
Family Favorite: It’s sure to become a go-to dish, bringing everyone to the table eager for seconds!
Meal Prep Friendly: Perfect for Sunday meal prep; enjoy servings throughout the week, making #dinnermadeeasy a reality!
Spinach and Basil Pesto White Lasagna Ingredients
For the Meat Sauce
• Ground hot Italian sausage – adds a zesty kick that perfectly complements the layers.
• No boil lasagna egg noodles – makes assembly a breeze without pre-cooking.
For the Cheese Mixture
• Ricotta – provides a creamy texture that binds everything together beautifully.
• Fontina (or mozzarella) – offers a melt-in-your-mouth experience, enhancing the overall richness of the dish.
For the Béchamel Sauce
• Whole milk – ensures a creamy base for the sauce, making it luxuriously smooth.
• Unsalted butter – adds richness and helps create the béchamel’s velvety texture.
• All Purpose Flour – helps thicken the sauce, giving it body and consistency.
• Garlic – imparts a fragrant note that elevates the overall flavor profile.
For Seasoning
• Dried parsley – brightens the dish with fresh, herby undertones.
• Dried oregano – adds a traditional Italian flavor that’s essential for depth.
• Kosher salt – highlights the flavors, ensuring everything pops.
• Black pepper – brings a hint of warmth and spice.
For Freshness
• Baby spinach – introduces vibrant color and essential nutrients that balance the richness of the lasagna.
• Basil pesto – infuses each layer with a burst of fresh flavor, showcasing the essence of the dish.
This Spinach and Basil Pesto White Lasagna is not only a delightful meal, but it also brings comfort and taste together in the best way possible!
How to Make Spinach and Basil Pesto White Lasagna
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Preheat your oven to 350°F. While it’s heating, spray a 12-inch by 12-inch baking dish with non-stick spray to ensure your delicious lasagna comes out easily.
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Brown the Italian sausage in a pan over medium heat, stirring occasionally for about 5-7 minutes or until nicely colored. Once done, remove the sausage but keep those tasty bits in the pan!
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Mix the browned sausage with the ricotta in a separate bowl. Stir it all together until thoroughly combined, and set this flavorful mixture aside.
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Prepare the Béchamel Sauce by melting unsalted butter in the same pan used for the sausage. Keep it over medium heat for a rich flavor development.
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Add minced garlic to the melted butter and stir until fragrant, about 30-60 seconds. Take care not to let it brown, as we want it to stay aromatic!
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Combine flour, dried parsley, dried oregano, black pepper, and kosher salt into the pan. Stir until a paste forms, which helps thicken our sauce and meld those flavors!
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Whisk in the whole milk gradually, starting with 1/4 cup at a time. Continue until no lumps remain, creating a silky, smooth Béchamel.
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Stir in the finely chopped baby spinach until just wilted, which should take about 1 minute. Remove your beautiful sauce from heat, and let those colors shine.
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Smear a small amount of the béchamel sauce on the bottom of your baking dish. It’ll keep your lasagna from sticking and adds extra flavor.
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Layer the no-boil noodles, followed by the sausage and ricotta mixture, a drizzle of basil pesto, a layer of béchamel sauce, and half of the grated fontina cheese.
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Repeat layering the remaining ingredients, pouring any extra béchamel sauce on the top layer. This way, every bite is loaded with creamy goodness!
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Top with the remaining grated fontina cheese. Cover your baking dish while also spraying the underside of the cover with non-stick spray to prevent sticking.
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Bake for 30 minutes. After that, remove the cover and bake for an additional 3-5 minutes until the top is golden brown and bubbling—a beautiful sight indeed!
Optional: Garnish with fresh basil leaves before serving for an eye-catching touch!
Exact quantities are listed in the recipe card below.
Spinach and Basil Pesto White Lasagna Variations
Feel free to play around with this recipe and make it truly your own!
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Meat-Free: Substitute ground sausage with diced zucchini or mushrooms for a hearty vegetarian option. This swap enhances the dish with earthy flavors.
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Spicy Kick: Add crushed red pepper flakes to the sausage mixture for a delightful heat that’ll wake up your taste buds and add excitement to each bite!
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Cheese Lovers: Replace fontina with a blend of mozzarella and Parmesan on top for a flavorful crust. This combination offers a delightful cheesy experience that will please any cheese aficionado.
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Gluten-Free: Opt for gluten-free lasagna noodles to make this dish suitable for gluten-sensitive diners without compromising on flavor or texture!
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Creamy Spinach: Stir in a handful of cream cheese to the béchamel sauce for an extra rich, indulgent texture that pairs beautifully with the savory layers.
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Nutty Flavor: Blend in some pine nuts into the ricotta mixture for a delightful crunch and rich, nutty flavor that complements the pesto beautifully.
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Herb-Infused: Fresh herbs like basil or thyme can replace dried oregano and parsley for a vibrant flavor profile that refreshes the entire dish.
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Extra Veggies: Layer in roasted red peppers or artichoke hearts for a vibrant twist that adds both texture and flavor, making your lasagna even more enticing!
With these variations, you can easily adapt this comforting dish to whatever you have on hand or your personal taste preferences!
Expert Tips for Spinach and Basil Pesto White Lasagna
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Sauté the Sausage: Make sure to brown the sausage well; it adds depth of flavor that elevates your lasagna.
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No Boil Noodles: Use no-boil noodles to save time, but make sure they’re fully covered with sauce for even cooking.
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Smooth Béchamel: Gradually whisk in milk to avoid lumps; a silky béchamel sauce is key to creamy layers in your spinach and basil pesto white lasagna.
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Layering Techniques: Don’t skimp on layering! Ensure each ingredient is represented in every layer to achieve a balanced flavor profile.
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Cover with Care: Spray the baking dish cover with non-stick spray. It’ll help keep your cheesy top from sticking while baking.
What to Serve with Spinach and Basil Pesto White Lasagna?
Imagine filling your home with delightful aromas, as you prepare a full meal that perfectly accompanies this creamy, comforting dish.
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Garlic Bread: Warm, buttery garlic bread is perfect for dipping into the creamy béchamel sauce, adding a crunchy texture to your meal.
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Mixed Green Salad: A light, refreshing salad topped with a zesty vinaigrette balances the rich lasagna, bringing a touch of brightness to your plate.
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Roasted Vegetables: Seasoned and caramelized veggies like zucchini and bell peppers provide a sweet, earthy counterpart that complements the lasagna’s flavors beautifully.
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Red Sangria: This fruity, summery drink with citrus and red wine enhances the overall dining experience, making it a festive match for your comforting lasagna.
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Tiramisu: End your meal on a sweet note with this classic Italian dessert, offering a rich blend of coffee and cream that perfectly rounds out a hearty feast.
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Caprese Skewers: Bright tomatoes, basil, and mozzarella drizzled with balsamic glaze create a festive appetizer that prepares your palate for that delightful lasagna.
Creating a complete dining experience around your Spinach and Basil Pesto White Lasagna is not only satisfying but also brings warmth and joy to your family gatherings!
How to Store and Freeze Spinach and Basil Pesto White Lasagna
Fridge: Keep your lasagna covered in an airtight container for up to 3 days. This ensures the flavors meld beautifully while preserving the creamy texture.
Freezer: For longer storage, wrap the lasagna securely in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. This protects against freezer burn while locking in delicious taste.
Reheating: To enjoy your lasagna again, thaw overnight in the fridge. Reheat in a preheated oven at 350°F for about 20-25 minutes, until heated through and bubbly on top.
Portioning: Consider slicing the lasagna into individual portions before freezing for easy meal prep! This makes enjoying your Spinach and Basil Pesto White Lasagna a breeze on busy days.
Make Ahead Options
These Spinach and Basil Pesto White Lasagna layers are a perfect solution for meal prep enthusiasts! You can prepare the sausage and ricotta mixture up to 24 hours in advance and refrigerate it tightly covered. Additionally, you can make the Béchamel sauce ahead and store it in an airtight container; just reheat gently before combining with the spinach. When ready to bake, layer your no-boil noodles with the prepped fillings and béchamel sauce, then top with grated fontina cheese. Simply pop it in the oven when you’re ready to enjoy a comforting homemade meal that’s just as delicious as when freshly made!
Spinach and Basil Pesto White Lasagna Recipe FAQs
How do I select the best spinach for my lasagna?
Absolutely! When choosing spinach, look for vibrant green leaves that are firm and fresh. Avoid any with dark spots, wilting, or yellowing, as these are indicators of age. Baby spinach is an excellent choice for this recipe because it’s tender and blends beautifully into the béchamel sauce without overpowering the dish.
How do I store leftover lasagna?
Very easily! Place your leftover spinach and basil pesto white lasagna in an airtight container. It can stay in the fridge for up to 3 days, letting those wonderful flavors meld yet again before your next serving. Just ensure it’s tightly covered to maintain its creamy texture.
Can I freeze spinach and basil pesto white lasagna?
Absolutely! To freeze your lasagna, wrap it tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn and lock in the flavor. It will keep for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge before reheating.
What should I do if my béchamel sauce has lumps?
No worries, it happens! If you find lumps in your béchamel sauce, whisk it vigorously over medium heat which often breaks them apart. Alternatively, you can blend the sauce with an immersion blender for an ultra-smooth texture. Remember to add the milk gradually to avoid lumps in the first place; this is key for a silky finish.
Are there any common allergens in this recipe?
Yes, this spinach and basil pesto white lasagna contains several common allergens, including dairy (ricotta, fontina, whole milk, and butter) and wheat (in the all-purpose flour). If you’re cooking for someone with dairy allergies, you might consider using dairy-free alternatives like cashew cheese and almond milk, which can provide similar creaminess. Always check ingredient labels for specific allergy concerns.
Spinach and Basil Pesto White Lasagna – A Cozy Comfort Dish
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Spray a baking dish with non-stick spray.
- Brown the Italian sausage in a pan over medium heat for 5-7 minutes.
- Mix the browned sausage with ricotta in a bowl and set aside.
- Prepare the Béchamel Sauce by melting butter in the same pan.
- Add minced garlic to the melted butter and stir until fragrant, about 30-60 seconds.
- Combine flour, parsley, oregano, black pepper, and salt into the pan and stir until a paste forms.
- Whisk in whole milk gradually until no lumps remain.
- Stir in chopped baby spinach until just wilted.
- Smear a little béchamel sauce on the bottom of your baking dish.
- Layer the noodles, sausage mixture, basil pesto, béchamel sauce, and half of the fontina.
- Repeat layering with the remaining ingredients.
- Top with the remaining fontina cheese and cover the dish.
- Bake for 30 minutes, then remove the cover and bake for an additional 3-5 minutes.