Creamy White Pesto Lasagna
White lasagna: bake this rich and creamy mushroom and spinach version with a homemade Raclette cheese sauce. Perfect for a comforting family meal.
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)
- 12-16 lasagna sheets
- 1 cup grated Parmesan cheese, divided
- 15 ounces ricotta cheese
- 10 ounces fresh spinach
- 1/2 cup prepared pesto
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, then stir and continue cooking until caramelized, 3-5 minutes. Remove the mushrooms to a plate.
- Add the butter, garlic, oregano, salt, and pepper to the skillet and cook for 30 seconds 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 until melted and smooth.
- In a medium bowl, combine the ricotta, spinach, and pesto.
- 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 of the ricotta cheese mixture, another 1/4 of the cheese sauce, and half of the mushrooms.
- Place another 3-4 lasagna noodles on top, 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 the remaining 1/2 cup of parmesan cheese.
- Bake uncovered for 45 minutes or until the top has bubbled and browned. Let stand 10 minutes before serving.
Notes
- Don't overcrowd the skillet when cooking mushrooms; this ensures they brown beautifully instead of steaming.
- Whisk the flour into the butter for at least a minute to cook out the raw flour taste before adding liquids.
- Ensure your milk and broth are at room temperature or slightly warm to prevent lumps when adding to the roux.
- For food safety, make sure the internal temperature of the lasagna reaches 165°F (74°C) when fully cooked. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Whisk the flour into the butter for at least a minute to cook out the raw flour taste before adding liquids.
- Ensure your milk and broth are at room temperature or slightly warm to prevent lumps when adding to the roux.
- For food safety, make sure the internal temperature of the lasagna reaches 165°F (74°C) when fully cooked. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.