White Pesto Spinach Lasagna

Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This is a great meal for entertaining, just make ahead, and bake up before guests arrive!

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.

Source blog>>https://www.halfbakedharvest.com/white-pesto-spinach-lasagna/

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