White Pesto Spinach Lasagna

We love to try different versions of our favorite foods – can’t wait to try this one!

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  • 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

Click HERE for the instructions

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