White Lasagna

This white lasagna recipe has layers of pasta, béchamel sauce, cheese, spinach, and yellow squash, all baked until bubbling in a big casserole dish.

👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●pan
●bowl
●skillet
●whisk
●baking dish

📝 Preparation Steps

Preheat the oven to 350℉.

For the squash: Heat a grill pan over medium-high heat. Place the squash slices in a large bowl, drizzle with the oil, and sprinkle with salt and pepper. Add the slices to the grill pan and cook until grill marks appear, about ⏱️ 2 minutes per side. Remove to a plate and set aside.

For the spinach: In a large nonstick skillet, heat the oil over medium heat. Add the spinach a few handfuls at a time and cook, tossing, until wilted, about ⏱️ 2 minutes. Season with salt and pepper. Remove the spinach to a paper-towel lined plate to help drain any excess liquid. Wipe out the skillet.

For the sauce: In the same skillet, melt the butter over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about ⏱️ 2 minutes. Sprinkle in the flour, whisking to form a roux. Reduce the heat to medium low and cook, stirring, for ⏱️ 2 minutes more. Slowly add the milk and cream, whisking until smooth, and cook until thickened, 3 to ⏱️ 4 minutes. Remove from the heat. Season with salt and pepper. Whisk in the parmesan and pesto. Fold in the artichoke hearts. Set aside.

. salted butter6 tbspButter, for the baking dishsmall onion1/2artichoke hearts, drained and chopped2 (14-oz.) cans

For the ricotta layer: To a medium bowl, add the ricotta, parmesan, and egg yolks and mix to combine. Season with a pinch of salt and pepper.

large egg yolks, whisked2

For building: Butter a 13-by-9-inch baking dish. Spread 1 cup of the sauce on the bottom of the baking dish. Add a layer of 4 lasagna noodles. Add 1 1/2 cups of the sauce and spread evenly. Scatter the spinach evenly on top. Sprinkle over 1/2 cup of the mozzarella. Add a layer of 4 lasagna noodles. Add 1 1/2 cups of the sauce and spread evenly. Then add the ricotta mixture and spread evenly. Sprinkle over a 1/2 cup of the mozzarella. Add a layer of 4 lasagna noodles, followed by another 1 1/2 cups of the sauce and spread evenly. Sprinkle over 1/2 cup of the mozzarella. Add the squash slices. Add the remaining 4 lasagna noodles. Spread the remaining sauce evenly over the top of the noodles. Sprinkle with the remaining 1 cup mozzarella. Bake until browned and bubbly, 40 to ⏱️ 45 minutes. Allow the lasagna to sit for 10 to ⏱️ 20 minutes before serving. Top with lots of torn fresh basil.

. salted butter6 tbspButter, for the baking dishTorn fresh basil, for topping

Nutrition Facts

calories

9207 Calories

fat Content

569 g

fiber Content

96 g

sugar Content

81 g

sodium Content

12583 mg

protein Content

396 g

trans Fat Content

7 g

cholesterol Content

1794 mg

carbohydrate Content

573 g

saturated Fat Content

298 g

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