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Sheet Pan White Pesto Lasagna

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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.

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

  1. Preheat the oven to 375°F (190°C) and lightly grease a sheet pan.
  2. Cook the lasagna noodles according to the package instructions until just tender, then drain and set aside.
  3. In a saucepan over medium heat, melt the butter and add the minced garlic, cooking for about 30 seconds until fragrant.
  4. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Gradually pour in the milk, whisking continuously until the sauce is smooth.
  6. Cook the sauce for 4 to 6 minutes, stirring often, until thickened, then season with salt and black pepper.
  7. Spread a thin layer of white sauce over the bottom of the prepared sheet pan.
  8. Add a layer of lasagna noodles, then dollop on ricotta, spoon over pesto, sprinkle with mozzarella, and add more white sauce.
  9. Repeat the layers until all the ingredients are used, adding spinach, chicken, mushrooms, or zucchini between layers if desired.
  10. Finish with a final layer of white sauce, mozzarella, and Parmesan cheese on top.
  11. Bake for 30 to 35 minutes, or until the top is golden, bubbly, and slightly crisp around the edges.
  12. 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

Find it online: https://thefamilycooking.com/sheet-pan-white-pesto-lasagna/