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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!