White Pesto Spinach Lasagna

A new twist on a favorite comfort-food. The bechamel sauce highlighted with pesto-swirled ricotta makes this lasagna stand-out special!! And best yet, it’s easy to make and fool-proof!

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.