Name: Spinach Pesto White Lasagna
Ingredients: 1 cup homemade pesto Homemade Pesto; 1 box no boil lasagna noodles; 2 packages (10 ounce frozen spinach, defrosted and drained well); 2 tablespoons extra virgin olive oil; 4 tablespoons salted butter; 1 shallot (chopped); 3 cloves garlic (smashed); kosher salt and black pepper; 1/4 cup all-purpose flour; 2 cups whole milk (warmed in microwave); 2 cups chicken broth; 2 cups shredded provolone; 1 cup grated parmesan cheese (**divided); 1 1/2 cup basil pesto

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Spinach Pesto White Lasagna

Spinach Pesto White Lasagna

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Ingredients

1 cup homemade pesto Homemade Pesto
1 box no boil lasagna noodles
2 packages 10 ounce frozen spinach, defrosted and drained well
2 tablespoons extra virgin olive oil
4 tablespoons salted butter
1 shallot chopped
3 cloves garlic smashed
kosher salt and black pepper
¼ cup all-purpose flour
2 cups whole milk warmed in microwave
2 cups chicken broth
2 cups shredded provolone
1 cup grated parmesan cheese **divided
1 ½ cup basil pesto

Instructions

Preheat the oven to 375° F.
Grease a 9x13 inch baking dish.
In a deep skillet, melt olive oil and butter.
Add shallots, garlic, salt, and pepper, cooking 5 minutes.
Then you can discard the garlic cloves.
Whisk in the flour slowly for one minute.
Whisk in the milk and broth and bring up to a boil for 2 minutes.
Take the skillet off the heat and stir in the provolone and 1/2 c. of the parmesan.
Make 3 layers in the pan: sauce, lasagna sheets, pesto on top of the lasagna, then some spinach scattered. Then repeat until everything is used. End with a layer of sauce on top and sprinkle on the other 1/2c. parmesan cheese.
Cover the baking dish and bake 30 minutes, then uncover and bake 15 minutes more.
Let sit a few minutes and serve!