Why You’ll Love This Recipe
This recipe is easier and faster than traditional lasagna while still delivering incredible flavor. The white pesto sauce adds a fresh, herby richness that pairs beautifully with creamy cheese and pasta. Baking it in a sheet pan creates perfectly layered portions with crispy edges and a soft, cheesy center. It’s ideal for weeknight dinners or feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lasagna noodles
ricotta cheese
mozzarella cheese
parmesan cheese
pesto
butter
flour
milk
garlic
salt
black pepper
Optional additions:
spinach
chicken
mushrooms
zucchini
Directions
Preheat your oven and lightly grease a sheet pan.
Cook the lasagna noodles according to package instructions, then drain and set aside.
In a saucepan, melt butter and add minced garlic, cooking until fragrant.
Stir in flour and cook briefly, then gradually whisk in milk to create a smooth white sauce.
Cook until the sauce thickens, then season with salt and pepper.
Spread a thin layer of white sauce on the sheet pan.
Layer lasagna noodles over the sauce, followed by ricotta, pesto, mozzarella, and more white sauce.
Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
Add any optional ingredients like spinach or cooked chicken between layers if desired.
Bake until the top is golden, bubbly, and slightly crispy around the edges.
Let it cool slightly before slicing and serving.
Servings and timing
This recipe serves about 6 to 8 people.
Prep time: 20 minutes
Cook time: 30 to 35 minutes
Total time: about 50 to 55 minutes
Variations
You can add shredded chicken or sautéed vegetables for extra flavor and texture. Swap ricotta with cottage cheese for a lighter option. Use different pesto varieties like sun-dried tomato pesto for a unique twist. You can also make it vegetarian by loading it with vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave until warmed through.
This lasagna can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use no-boil lasagna noodles?
Yes, they work well and save time.
Can I make this ahead of time?
Yes, assemble it ahead and bake when ready.
What type of pesto works best?
Basil pesto is classic, but other varieties can be used.
Can I make this gluten-free?
Yes, use gluten-free noodles and flour.
How do I prevent it from drying out?
Ensure enough sauce is used and cover if needed while baking.
Can I add meat?
Yes, chicken or even ground meat can be added.
What cheese works best?
Mozzarella, ricotta, and parmesan create a great combination.
Can I use store-bought white sauce?
Yes, for convenience you can use pre-made sauce.
How do I know when it’s done?
The top should be golden and bubbling.
Is this good for meal prep?
Yes, it stores and reheats very well.
Conclusion
Sheet pan white pesto lasagna is a delicious, creamy, and convenient twist on a classic dish. With its rich flavors and easy preparation, it’s a perfect option for both busy weeknights and special gatherings.
PrintSheet Pan White Pesto Lasagna
This sheet pan white pesto lasagna is a creamy, cheesy twist on the classic, layered with tender pasta, rich white sauce, and herby pesto. Baked in a sheet pan for easy serving and crispy edges, it is a comforting meal that is both simple and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 12 lasagna noodles
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/2 cup basil pesto
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach, optional
- 2 cups cooked shredded chicken, optional
- 1 cup sliced mushrooms, optional
- 1 medium zucchini, thinly sliced, optional
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a sheet pan.
- Cook the lasagna noodles according to the package instructions until just tender, then drain and set aside.
- In a saucepan over medium heat, melt the butter and add the minced garlic, cooking for about 30 seconds until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the milk, whisking continuously until the sauce is smooth.
- Cook the sauce for 4 to 6 minutes, stirring often, until thickened, then season with salt and black pepper.
- Spread a thin layer of white sauce over the bottom of the prepared sheet pan.
- Add a layer of lasagna noodles, then dollop on ricotta, spoon over pesto, sprinkle with mozzarella, and add more white sauce.
- Repeat the layers until all the ingredients are used, adding spinach, chicken, mushrooms, or zucchini between layers if desired.
- Finish with a final layer of white sauce, mozzarella, and Parmesan cheese on top.
- Bake for 30 to 35 minutes, or until the top is golden, bubbly, and slightly crisp around the edges.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
- Basil pesto is the classic choice, but sun-dried tomato pesto also works well.
- Cottage cheese can be used instead of ricotta for a lighter option.
- No-boil lasagna noodles may be used if there is enough sauce to soften them during baking.
- Add cooked chicken or sautéed vegetables for extra flavor and texture.
- Cover loosely with foil if the top browns too quickly while baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 2 months and thaw overnight before reheating.
- Reheat in the oven or microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg
