White Pesto Lasagna

I’m not a huge lasagna fan, but this dish changed that. We went nuts for this dish!

INGREDIENTS

2 Tbsp extra virgin olive oil
4 Tbsp salted butter
1 shallot, chopped
5 cloves garlic, minced
2 tsp dried thyme
1 tsp dried rosemary
1 pinch crushed red pepper flakes
Salt & pepper to taste
1/4 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
2 cups shredded provolone
1 1/2 cup grated parmesan cheese
1 3/4 cup basil pesto
2 packages (10 ounces) frozen spinach, thawed and drained
1 box no-boil lasagna noodles

DIRECTIONS

• Preheat the oven to 375° F. Grease a 9x13 inch dish.

• In a medium saucepan, melt together the olive oil and butter. Add the shallots, garlic, thyme, rosemary, chili flakes, salt, and pepper. Cook 5 minutes 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 2-3 minutes. Remove from the heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.

• To assemble, spread 1/4 of the cheese sauce into the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the pesto and sprinkle over some spinach. Add another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, add the remaining pesto, spinach and then another 1/4 of the cheese sauce, sprinkle over the remaining spinach. Layer the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese.

• Bake, covered, for 30 minutes or until the cheese is bubbling. Uncover and bake another 15 minutes, until the cheese is browned. Let stand 10 minutes before serving.