Spinach Pesto White Lasagna
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
- 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
- 1½ 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 ½ 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 ½c. parmesan cheese.
- Cover the baking dish and bake 30 minutes, then uncover and bake 15 minutes more.
- Let sit a few minutes and serve!
Adapted from Half Baked Harvest
