White Pesto Spinach Lasagna.
Kicking Monday off with my White Pesto Spinach Lasagna. Simply the BEST. Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This dinner is always a favorite with our Christmas crew. It’s a great meal for entertaining, just make it ahead of time, and bake it off before guests arrive. Perfect for December!
In almost every interview, I’m asked what my go-to menu for entertaining is. I always say the very same thing, lasagna. And not just one lasagna, but two. One more classic lasagna with Bolognese sauce. And then a white lasagna that’s always extra cheesy.
I figured it was probably time I share BOTH of my go-to lasagna recipes for holiday entertaining. I might be in NYC today, but I’m already planning for our family Christmas in t-minus 2 weeks. Can you believe Christmas Eve is exactly two weeks from today? I really wish we had an extra week or two. So very behind on my Christmas shopping. I have a feeling this going to be the year of last-minute gift shopping…and it might be slightly stressful.
Anyway, back to this white lasagna.
I’ve made many variations of this (have you tried my butternut squash version?), but this is the fall back recipe I always rely on. It simply cannot be beat, and every time I make it, I love it that much more. It’s just so good.
First, the mushrooms. Now if you don’t like mushrooms, you don’t have to add these. But right now I’m on huge mushrooms kick, and absolutely loving them. I caramelized them in a little butter to make them extra delicious.
Next, the cream sauce, or bechamel as it is so fancifully called. This is creamy, loaded with cheese, and honestly the best thing to ever be tossed with pasta. I used a mix of melty Raclette and nutty parmesan cheese, and seasoned it with a little garlic and oregano. Beyond good.
The final layer of flavor is the pesto swirled ricotta. I love using pesto to bump up the flavor of my dishes. It’s perfect for adding a fresh basil flavor to this white lasagna.
Now we layer. To make things easier and quicker, I LOVE using no boil lasagna sheets. In my honest opinion, I think these are just as good as fresh pasta and so much easier. No boiling water, draining, or worrying about your noodles sticking together and tearing. Cool. Cool. Love that.
Layer the cheese sauce, noodles, pesto ricotta, mushrooms, and spinach. It’s three layers of all the best ingredients that bake up into a lasagna that’s mouth wateringly good.
I make this, along with my meaty lasagna, every single year for my family when they all arrive before Christmas. Us girls normally prefer the white, while the boys devour the red. I serve these lasagna with my favorite pomegranate spinach salad…shall I share? It’s simple. I’ve also been making this brussels sprout salad a lot too. Oh, and don’t forget some crusty bread.
Perfect family dinner that feeds everyone.
Also, as I mentioned, I’m in NYC today for a fun holiday party I’m hosting with Harry and David. I’ll be sharing a ton on Instagram stories, so be sure follow along.
Lastly, for those of you who are wondering, my red lasagna is coming next week. Stay tuned, it’s my brothers favorite!
If you make this lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Our Favorite Recipes
Salted Milk Chocolate and Peanut Butter Blondies.
I live in a teeny tiny town, I cannot get the raclette cheese– what would I substitute?
HI! I recommend using fontina, mozzarella, or provolone cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Thanks for to share
Thank you!
THIS lasagna – oh yes. Perfection. And please share the salad recipe if you have time! Wishing you a wonderful nyc visit xx
Thank you so much Liz!
Good Morning, from snowy East side of Oregon.
Lasagna looks divine. Because of his medical food restrictions.. I will have to sub sadly the spinach, he is restricted of any greens with Vit K. so thinking of peeled thin strips of zucchini and or maybe thin strips of butternut squash. I on the other hand cannot have tomatoes anymore so the basic recipe here looks so perfect. Any thoughts to what I could use instead of the spinach.. ? The small amount of pesto I may have to cut some, or search for another variety. . My next journey to the city i will get all I need to make this..Any thoughts of freezing leftovers, for later? Another thought, i may cut recipe in two halves and make one for him w/out spinach and one for me with spinach, two 9″ square pans.
thank you..so much. I have printed out so many recipes from the upcoming Holidays, cookies cakes etc.. so excited to get baking.
Hey Leslie! I would use thin strips of butter nut squash and I love the idea of cutting into 2 dish. That is perfect for freezing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
OMG, 5 cups of cheese in one lasagna, I think I’ve died and gone to heaven! This sounds like a fabulous combo that I’m going to have to give a try this holiday season. Wishing you safe journeys to and fro the Big Apple. Take a big bite out of it for me, as I’m under a foot of snow in Western North Carolina!
I hope you love this recipe, Nan! Thank you so much!
Hi Maryellen, I’ve successfully substituted both Gruyere and Emmenthaler cheeses for raclette in various recipes in the past. Since raclette is a semi-hard cow’s milk cheese, if neither of these substitutes are available, just ask at your store what type they do have that meets that description. Wishing you good luck and good eating!!
I would love to make this today. If I can’t find Raclette in my store, what other cheese would you suggest?
I recommend using fontina, mozzarella, or provolone cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I have fresh spinach to use! Will it make a difference if I use that instead of frozen?
Nope, fresh spinach will be great! Just cook it down before adding to the lasagna to draw out the excess moisture. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Can fresh spinach be used instead?
HI! fresh spinach will be great! Just cook it down before adding to the lasagna to draw out the excess moisture. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Lasagna Pasta Shortcut: No boil lasagna noodles work, but they often end up a bit of an odd texture and absorb too much liquid in the recipe. Instead, I use regular lasagna noodles and STILL don’t boil them. All you have to do is place them into a container and pour hot water over them. Let them soak for 30 minutes and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven.
I’m definitely making this for my holiday book club meeting next week! Thanks so much!
Ashley
Hi Ashley! I hope everyone loves this! Let me know if you have any questions before making it! Thank you!
My brother has been asking for lasagne lately as it’s his favorite food so I will be over here patiently (or rather, impatiently) waiting for the red lasagne! I would love to try this recipe for myself! Looks amazing!
Thank you Rhonda!
Yes please, this is the absolute perfect pasta to kick off the week!
Thank you!
Made this lasagne last night….simply DELICIOUS!
THANKS FOR SHARING
I am so glad you loved this Ruth! Thank you!
I will definitely try this one. My family is huge fans of your squash lasagnas( with kale and with sun-dried tomatos, seriously so good). Thanks for sharing another great recipe! And yes to no-boil lasagna noodles, I dont ever use the other ones.
Thank you Agne! I hope your family loves this lasagna!
This looks amazing! I plan on making this next week! Instead of mushrooms, could I use thinly sliced fingerling potatoes, or would you recommend just omitting?
Can’t wait to try this!
Hey Becca! The potatoes sound like an amazing addition!! Just be sure to thinly slice them so that they do not over power the lasagna. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Have you ever made a lighter version of this with lower fat milk and ricotta cheese? This sounds divine, but i am trying to watch my calorie intake.
Hey Emily, I have not, but I am sure that low-fat milk and ricotta will be just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Delicious, thank you so much. Would love the spinach pomegranate salad recipe. I’m sitting looking at 10 pomegranates from our tree right now! XOXO Happy Holidays
Thank you Gayle! Happy Holidays to you as well!
Made this last night. Delicious! I used a slightly smaller pan and scaled the ingredients. I might use more mushrooms next time. Or for a carbless option it would be interesting to try with zucchini strips. We loved it and will make it again!
Thank you so much Linda! I am so glad this turned out so well for you!
Do you think this would be good if frozen?
This freezes well both before baking and after! Either way just thaw overnight in the fridge and either bake as directed or warm in the oven to reheat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Have you ever made this ahead of time / put it in freezer?
HI! This works great to make ahead and freeze. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Looks incredible. Can this be made ahead?? Happy holidays.
Yes! You can make ahead, keep in the fridge and then bake when needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
How far in advance can I assemble the lasagna then bake it? I need it for tomorrow night and I’d love to assemble it tonight.
HI! You can assemble up to 3 days ahead of time and then bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Hi there! This lasagna looks divine! I’m planning on making it for our annual roommate Christmas party. What would you recommend as far as preparing the noodles? Do you recommend no boil noodles, or boiling them to al dente? Thank you!
HI Jamie, I use no-boil noodles, so there is no need to boil them. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Decided to cook this on a whim and could not be happier with the results! I beefed up the recipe with ~16oz. mushrooms and a whole red onion, thinly sliced, and it still ended up being a good ratio of veggies to ricotta mixture. Loved the caramelized bits of cheese and noodles!
Do you have any specific recommendations when it comes to which mushrooms to use? I played a bit of a guessing game at the market and ended up with a medley of white, Alba Clamshell, Trumpet Royale, Brown Clamshell, Forest Nameko, Velvet Pioppini, and Maitake Frondosa (shout-out Whole Foods’ Mycopia Chef’s Sampler). They were great, but so small and a hassle to clean individually…
Keep up the great work, Tieghan! I make your crockpot pozole verde often and judging by my boyfriend’s reaction, it seems this will also be going into the rotation 🙂
Hi Krystal! I am so glad this recipe turned out amazing for you! Thank you so much for trying it out. Honestly, I do not have a preference on the type of mushroom. Your variety sounds amazing!
Hi, I made this recipe for our Christmas with our best friends! It was amazing! Everyone loved it! I look forward to making it again!!
Thank you so much Cheri! I am so glad you loved this recipe and I hope it turns out amazing again!
I made this last night to bake tonight & it looks amazing. Question though – when I got to step 3 the instructions say “reduce heat to medium”, I was already at medium. Should I have cooked the mushrooms on medium-high? Thanks!
HI! Medium heat is just fine for cooking the mushrooms. Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
This was delicious. I customized it a bit. I added an egg to the ricotta mixture and included chunks of sautéed butternut squash with the mushrooms I initially made this for our vegetarian guests, but is was devoured by all!
Thanks for the inspiration.
I am so glad everyone enjoyed this Laura! Thank you!
You mention oil in the beginning but no reference to how much. Also, when I took lasagna out after 45 minutes the top noodles were hard. Should I have covered the dish?
You need 2 tablespoons oil. Did you cover the top noodles with cheese? If the noodles are not covered with cheese they will dry out. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
I made this tonight and it was fabulous! Can it be frozen?
Sure! This is great when frozen. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Made this for Christmas (along with a few other of your goodies) and it was a HUGE hit. Thank you for such a wonderful recipe!
Thank you so much Heather!
This looks so good! I plan to make this and your Bolognese lasagna for a family gathering tomorrow – but I noticed they cook let different temps (350 for this and 375 for the other). Do you have a recommendation for altering one or the other so I can cook them together at the same time? I don’t have a double oven unfortunately. Thank you so much!!
Hey Donna! I recommend cooking both lasagnas a 350! That will be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Made this tonight with my husband and it was fabulous! Such a decadent meal! A little green salad and a glass of wine made it a perfect date night at home! Thank you!!
Thank you so much Wendy! I am so glad you loved this lasagna and with a glass of wine… YES!
We are not big fans of Ricotta cheese. What could we substitute in ?
I would recommend something creamy like mascapone or cream cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Can you use regular BOIL lasagna noddles too?
You can use regular noodles, but pre boil them according to package directions and then use. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Any tips for how to best freeze lasagna? Do you do it before or after you bake it? And how do you adjust the baking time if you freeze it before? Thanks!
HI! I like to freeze before baking and then thaw overnight in in the fridge and bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This dish was so delicious I cannot wait to make it again. We love pesto, So seeing it in a lasagna was like an immediate “oh we have to make this.” It’s rich, cheesy, and so comforting. Can’t wait to eat this again, thanks for the always great recipes 🙂
I am so glad this turned out amazing for you, Jennifer! Thank you for trying it!
I made this last night and it was so good!! I used Trader Joe’s Quattro Formaggio shredded cheese which is a blend of Parmesan, Asiago, Fontina, and Provolone. I also didn’t have spinach so I used kale. Loved it! I also made your 30 minute Thai Ramen and that was a big hit with my family. Will make these recipes again!
Do you have any recipes on your website that cater to larger groups? I know you have a big family and I am looking for creative ideas when hosting gatherings. Thank you!!!
Hi Karen! I am so glad you loved both of those recipes! Thank you so much for trying them! I do have many dishes that would be great for a large group and they can always be doubled!
https://dev.halfbakedharvest.com/oven-fried-chicken/
https://dev.halfbakedharvest.com/the-big-holiday-hummus-board-with-roasted-root-veggie-chips/
https://dev.halfbakedharvest.com/extra-sticky-thai-bbq-ribs-wpeanut-bbq-sauce-sweet-thai-ginger-slaw/
Absolutely delicious!! The cheese sauce was so flavorful and creamy that it tied the dish together beautifully.
Thank you so much Halle! I am so glad you loved this recipe!!
This recipe is AMAZING. My husband and I ate the whole pan of it over 2 days, breakfast lunch and dinner (honestly it’s that good!) It was my first time making lasagna and it was so easy + so delicious. Definitely will be one of our repeat recipes! Thank you!
That is so amazing! I am so glad you and your husband absolutely loved this recipe, Megan! Thank you so much! xTieghan
Question- do you think that making this a day before and putting it in the fridge will make a difference? Let me know what you think. I have made it before (day of) and it was AMAZING!!!!
! You can keep this in the fridge for up to 2 days and then bake it off when you are ready to eat. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
It was quite watery, not as tasty as I was hoping. Love the idea but don’t think I will do this recipe again
Hi Hana! I am sorry to hear that! Are there any questions I could help you with? xTieghan
This recipe looks absolutely delicious. Since I am a vegetarian I am always looking for new recipes like this. But, what really caught my eye was the pan this was made in. It really brought back memories of my mom. She had this pan–Wearever? I’m 67 so that pan must be pretty old. Wish I knew what happened to it. Anyway, it was fun seeing it. Thanks.
That is so amazing that it reminds you of your mom. Thank you so much Julie, I hope you try this! xTieghan
There’s no such thing as white pesto.
Is it possible to assemble this in the morning and bake in the evening?
HI! Yes, you can assemble and keep in the fridge until ready bake. Just remove from the fridge and keep on the counter while the oven preheats, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sorry if someone else addressed this:
Step 2 says “heat oil in skillet over medium heat”
Step 3 says “reduce heat to medium”
Um, it was already at medium. Please clarify.
(Make the pesto bolognese last weekend and my husband loved it.)
Hi Joyce! Yes, please keep the skillet at medium heat, recipe adjusted. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was a great recipe – the bechamel sauce was fantastic. I used a mixture of fontina and gruyere in mine due to what was available at the store and will definitely make again. The lasagna was very spinach-y, so in the future, I might add more mushrooms and add artichokes and/or onion and/or chicken. Everyone loved the cheesiness!
Thank you so much Claire! So glad to hear that everyone enjoyed this recipe! Also, hope you love it more with some mushrooms and artichokes! xTieghan
I am making this now and concerned about the sauce – it seems very thin! I had to use fontina cheese because my Publix didn’t have reclette. I have it in the refrigerator now hoping it will thicken up. What can I do if it doesn’t??
Hi Sara! I wouldn’t worry about it. The sauce thickens greatly while baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I mixed 2 tablespoons of flour with 4 tablespoons of sauce and added back into the sauce. I did that several times and it thickened up. Served to company last night and everyone raved about it! Having leftovers for dinner and looking forward to it!! Thank you for the recipe!
Sara
Thank you so much Sarah! I am really glad you and your guests loved this lasagne! xTieghan
Can this be made ahead and frozen to cook another time?
Hi Norma! Yes, you can freeze this for up to 4 months. Just be sure to cover it well to prevent freezer burn. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This looks great! Thinking of making it today and adding some shredded chicken? What are your thoughts on that?
Thanks! 🙂
Hi Bianca! I am sure shredded chicken will be a great addition! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
What type of meat would you recommend adding to this recipe?
Hi Chanel! I would recommend using roasted chicken with Italian seasoning. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I plan on making this recipe for a cabin getaway weekend with a group of my friends. I’m so excited to try it out, as it looks amazing!
Question: Can I make it ahead of time and assemble it? Then bake it say 2-3 days later? Or will it ruin the integrity of the meal? I want it to be delicious! But would love to avoid prep-work the day of so I can enjoy my time 🙂
Hi Kathleen! Yes! You can certainly make ahead, then bake a few days later. That works great and I do it all the time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wonderful recipe. Can I add more vegetables ( maybe some sautéed zucchini) or would this make the lasagna too wet?
Hi Molly! Additional vegetables will be delicious. Love the sound of sautéd zucchini. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Looking forward to making this. How far in advance can I make it? Can I prepare and freeze?
HI! You can assemble this up to 2 days ahead of time or assemble and freeze for up to 3 months. Thaw overnight in the fridge before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This sounds delicious! Going to make this for Christmas dinner. My family are big meat eaters though. Can you recommend a good “Holiday” protein entree that goes great with this?
Hey Pam! I would recommend my beef tenderloin. Linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
https://dev.halfbakedharvest.com/roasted-beef-tenderloin-with-mushrooms-and-white-wine-cream-sauce/
Can I assume this freezes well? I can’t wait to try it.
HI! Yes, this freezes wonderfully. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
This looks incredible! Do you think this recipe could be made with ziti instead? Love your recipes!
HI! I am sure Ziti will be delicious! Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
I made this last night, for Christmas dinner. I veganized it: the cheeses and the milk. It still turned out perfectly!! Your recipes are very precise, as well as beautiful. Thanks for your hard work!! ?
Awh you are too kind!! I am so glad you loved this recipe Denise! Thank you for trying it! xTieghan
How much lasagna noodles do we actually need? Different brands have different amounts and I don’t want to end up not having boiled enough sheets (I use normal lasagna noodles as I don’t like the texture of the no boil ones), and then having to make extra, or making to much and not knowing what to do with the rest.
HI Khloe! You need 1 pound (12 ounces) of noodles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
@denise and @halfbakedharvest
Hi! How did you veganize it? / What can I use in place of the milk?
Thanks!
Hi Kimberly, I would recommend using canned coconut milk and your favorite vegan cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am looking forward to making this, but our family usually like some meat with their lasagna. Could I brown some italian sausage and add it in one of the layers?
HI! Yes, you can add sausage to this lasagna. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Wow, this lasagna is off the chain! No joke. All 3 of my kids devoured it, even the picky one! I loved it even more than traditional red lasagna. I’ve just discovered your website and can’t wait to make some other recipes. I can’t wait to make my dad the creamed corn chicken. I haven’t even looked at your desserts yet. I’m in heaven, thank you!!
Oh Ya!!! I am so happy to hear that Kristen! Thank you so much! xTieghan
Love this lasagna! Made it for a family gathering and it was all everyone could talk about!
So amazing! Thank you so much Shannon! xTieghan
I’m not a big fan of traditional lasagna, but I’m a sucker for pesto, so I had to try this. Absolutely loved it! The bechamel sauce mixed with the pesto was awesome. I am allergic to mushrooms so I swapped it for shredded chicken, and it was still great. Thanks for another great one!
Thank you Veronica! So glad this turned out so well for you! xTieghan
So good! We used an extra cup of cheese (Italian 6 blend) and crimini mushrooms. Will definitely be making this again.
Thank you so much AJ! I am so glad this recipe turned out so well for you! xTieghan
Would you mind supplying me with modifications for the following: I’m going to boil regular lasagna pasta. What is the baking time for that and does that change the alpine of filling user since the “no-boil” absorbs more moisture?
I have a lot of fresh arugula. I love the peppery taste. Can I prepare it as I spike the fresh spinach version?
Hi Kim,
You will just need to boil your noodles until al dente per the package directions and drain on a paper towel. Yes you can use arugula for the spinach. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Came out great! However, it is your first time making give your self a bit of extra time 🙂
Thank you so much Sarah! I am really glad you enjoyed this one! I hope you continue to enjoy others of mine as well! xTieghan
THANK YOU!!! Absolutely delicious!! My husband and son’s favorite!!! Can you suggest a substitution for the mushrooms? I did leave them out the first two times I made it and it was still wonderful!! I would like to add something to take their place!!
Hi Kim,
So glad you enjoyed this recipe! I would use another veggie that your family enjoys like red peppers! Please let me know if you have any other questions! xTieghan
Loved it. It turned out so great; very rich & delicious
Thank you Anissa! xTieghan
Step three is confusing. Does “remove from heat” mean remove mushrooms from pan? Am I supposed to add the cheese to the mushroom mixture? But then later it says I should put the cheese sauce in separately from the mushrooms. Please clarify.
Hey Heather,
Sorry for the confusion, by step 3 the mushrooms should be removed from the pan and sitting on a separate plate as stated in step 2. In step 3 you are going to 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. Then remove from the heat. Then you will add the cheese. Hope this helps. xTieghan
How far ahead can you make this lasagna before baking? Any tips?
Hey Amanda,
I would make this lasagna no more than 48 hours ahead of time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
First time making lasagna ever and this recipe was wonderful. I wanted to choose a vegetarian option as my husband was making a meat lasagna for a group dinner with friends. Both the meat eaters & vegetarians loved this recipe. Will be making again. Thank you!
Thank you so much Abby! I am really glad this turned out so well for you! xTieghan
‘Made this last night with the ingredients I had on hand. Divine! Thank you, Tieghan!
Thank you Linda! xTieghan
I’ve been cooking from HBH for about six months now and finally posting a review. This lasagna was fantastic! I’m not usually a huge fan of heavy foods, but everyone in my family loved this. I used shredded mozzarella as the cheese, because that’s what I had on hand. I also upped the mushrooms, but cut them smaller so kids wouldn’t complain ;). SOOOO good. Make it if you can! Lots of flavor and figured the spinach and mushrooms made it “healthy”. I also use regular lasagna noodles without cooking them first and just let the lasagna sit longer before cooking. Always works for me.
Hi Katherine! I am so happy you have been enjoying my blog and recipes! Thank you so much for trying them! Thank you for trying this recipe! xTieghan
Hi Tiegan, my husband hates mushrooms even though I love them. Can you please offer suggestions what would make a good replacement for mushrooms in some of your recipes. So far everything we have made from your site has been absolutely delicious! It is my go to recipes site!! Thank you!! Bonnie
Hey Bonnie,
It really just depends on the recipe, but really any other veggie that he enjoys will usually work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night and it was so easy and delicious! I didn’t have quite the full two cups of raclette so I used a little bit of mozzarella/provolone in the sauce too.
Thank you so much Emily! I am really happy this recipe turned out so well for you! xTieghan
Hi. If I am using fresh lasagne sheets, can I assemble it in advance and bake later? Or will it get soggy?
Hey Ashverya,
They should be okay! I hope you love the recipe! Happy Holidays! xTieghan
This is a fantastic recipe. I’m not a big fan of tons of mozzarella cheese in a lasagna. So this was a big hit. Also, this is a great alternative for a vegetarian meal that will satisfy us carnivores too… thanks to the mushrooms.
I followed the instructions exactly (except my little container of pesto was a 7 ounces. The recipe calls for 1/2 a cup. I added it all so I didn’t waste what I bought).
I prepped each component on the Sunday afternoon when I had time. Then, on Monday after work, all I had to do was assemble it. I heated the cheese sauce up in the micro wave on low. I will make this again and have already shared it with my friends.
Hey Bailey,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
This was amazing! I made it for Christmas dinner along with the Extra Cheesy Classic Lasagna and they were both devoured! Thank you for making me look good😉
Hey Jessica,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I would love to try this recipe for a family gathering with in-laws. Everyone is making their signature dish, I’m not a great cook. So, would this lasagna be easy enough for an inexperienced person to not mess up? Also if I could add chicken, how much chicken should I add
Hey Tracy,
Yes, I think this lasagna would be a great option. Happy Holidays! xTieghan
We had this for Christmas Eve dinner it was AMAZING thank you!!!!
Thanks so much Danielle! xTieghan
made this for my family’s vegetarian christmas main, and wowza it is the best lasagna we have ever had (meat eaters and herbivores alike!). to make things simple, we prepared it in the morning on christmas eve and kept it in the fridge until we baked it off for christmas dinner, and it turned out perfectly. another amazing recipe from our favorite blog!
Hey Abbey,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Made it today and it turned out great. I would add more mushrooms though. As we love su dried tomatoes I added some. Again I’d add more next time. I used boil pasta sheets but I soaked them for 30 minutes in hot hot water and they were perfect to work with. Delicious and will make again.. yum!
Hey Diane,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
This is excellent! I subbed in portabello mushrooms and 2% milk, but left everything the same and we loved it! Perfect comfort food for a chilly day!
Hey Ana,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I made this last year for a get together with coworkers. It is the best lasagna that i have ever tasted! I actually used the fontina, and queso fresco since i am not a big fan of ricotta cheese. This is my go to lasagna recipe for any occasion.
Hey Ashley,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
ITS AMAZING I TOTAL ADVISE YOU TO TRY IT I DID IT TWICE NOW AND ITS DELICIOUS!!!!!
Hey Alya,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
What is a good substitute for the mushrooms? Onion, zucchini?
Hey Ann,
I think zucchini would be fantastic! I hope you enjoy the recipe, please let me know how it turns out! xTieghan
Lasagna is in the oven as I write this and smells delicious! Did you add extra spinach and mushrooms on top? Mine doesn’t look like the picture.
Hey Mary,
I did add a little for extra color, let me know how it turns out! xTieghan