White Pesto Spinach Lasagna 🌿🧀 (Creamy, Herbaceous & Veggie-Packed)

This White Pesto Spinach Lasagna is a fresh and creamy twist on the classic Italian favorite. Layers of tender pasta, vibrant spinach, rich ricotta, and nutty white pesto create a luscious, herb-forward lasagna that’s perfect for family dinners or meal prep.

White pesto (pesto bianco) has roots in Italy, where basil, garlic, and nuts are blended with olive oil and cheese to create a lighter, aromatic alternative to traditional tomato-based sauces.

Ingredients (Serves 6–8)

Lasagna Layers

9–12 no-boil lasagna noodles
4 cups fresh spinach (or 10 oz frozen, thawed and drained)
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese

White Pesto

½ cup blanched almonds or pine nuts
2 cups fresh basil leaves
2 cloves garlic
½ cup grated Parmesan
½ cup olive oil
Salt & pepper to taste

Optional Extras

½ tsp red pepper flakes for mild heat
1 cup sautéed mushrooms or zucchini

Timing

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~60 minutes

Instructions

Step 1: Make the White Pesto

In a food processor, combine almonds, basil, garlic, and Parmesan.
Pulse until coarsely chopped.
With the processor running, slowly add olive oil until smooth.
Season with salt and pepper. Set aside.

Step 2: Prepare Spinach Filling

If using fresh spinach, sauté lightly in 1 tsp olive oil until wilted.
Mix cooked spinach with ricotta cheese and half of the mozzarella.
Add red pepper flakes if desired.

Step 3: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of white pesto on the bottom of a 9×13-inch baking dish.
Layer noodles, spinach-ricotta mixture, a spoonful of white pesto, and optional mushrooms/zucchini.
Repeat layers, ending with noodles topped with remaining mozzarella and Parmesan.

Step 4: Bake

Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
Let sit 5–10 minutes before slicing.

Nutritional Information (Approximate per serving)

Calories: ~420
Protein: 22g
Carbohydrates: 32g
Fat: 22g
Fiber: 4g

Rich in protein and healthy fats, with plenty of greens for added nutrients.

Flavor Variations

Swap almonds for walnuts for a slightly earthy flavor.
Add roasted red peppers or sun-dried tomatoes for sweetness.
Use kale or Swiss chard instead of spinach for a heartier green.
Finish with fresh basil leaves after baking for extra aroma.

Common Mistakes to Avoid

Overfilling layers (makes it hard to cut neatly)
Skipping olive oil in pesto (dries out sauce)
Not letting lasagna rest after baking (cheese will slide when cutting)
Overcooking noodles if using no-boil types (they may become mushy)

Storage & Reheating

Refrigerate leftovers up to 4 days.
Reheat slices in oven at 350°F (175°C) for 10–15 minutes.
Freeze portions in airtight containers for up to 2 months.