Hamdi Saidani This Pioneer Woman White Vegetable Lasagna is a creamy and cheesy recipe, which is made with yellow squash, spinach, and a rich pesto-Parmesan sauce. It’s the ultimate comfort food recipe, perfect for a special dinner.
Pioneer Woman White Vegetable Lasagna Ingredients
SQUASH
- 2 large yellow squash, cut into long thin strips (about 10 slices)
- 2 Tbsp. olive oil
- Kosher salt, to taste
- Black pepper, to taste
SPINACH
- 2 Tbsp. olive oil
- 18 oz. spinach
- Kosher salt, to taste
- Black pepper, to taste
SAUCE
- 6 Tbsp. salted butter
- 3 garlic cloves, minced
- 1/2 small onion
- 1/4 cup all-purpose flour
- 4 cups milk, warmed
- 1 cup heavy cream, warmed
- Kosher salt, to taste
- Black pepper, to taste
- 3 cups grated parmesan cheese (about 12 oz.)
- 1/2 cup prepared pesto
- 2 (14-oz.) cans artichoke hearts, drained and chopped
RICOTTA
- 16 oz. ricotta cheese
- 1/3 cup grated parmesan cheese
- 2 large egg yolks, whisked
- Pinch of kosher salt
- Pinch of black pepper
TO ASSEMBLE
- Butter, for the baking dish
- 16 no-boil lasagna noodles
- 2 1/2 cups grated low-moisture mozzarella (about 10 oz.)
- Torn fresh basil, for topping
How To Make Pioneer Woman White Vegetable Lasagna
- Prep and grill the squash: Preheat the oven to 350°F. Heat a grill pan over medium-high heat. Toss the squash strips with olive oil, salt, and pepper. Grill the squash for about 2 minutes per side, until grill marks appear. Set aside.
- Cook the spinach: In a large skillet, heat olive oil over medium heat. Add the spinach in batches and cook until just wilted, about 2 minutes. Season with salt and pepper. Transfer the spinach to a paper-towel-lined plate to drain all excess liquid.
- Make the white pesto sauce: In the same skillet, melt the butter over medium heat. Cook the garlic and onion until softened, about 2 minutes. Whisk in the flour to form a roux and cook for 2 more minutes. Slowly whisk in the warmed milk and cream until smooth. Cook until the sauce thickens, about 3-4 minutes. Remove from heat and season. Whisk in the Parmesan and pesto, then fold in the chopped artichoke hearts.
- Prepare the ricotta mixture: In a medium bowl, mix the ricotta cheese, Parmesan, egg yolks, salt, and pepper until well combined.
- Assemble the lasagna layers: Butter a 13×9-inch baking dish. Spread 1 cup of sauce on the bottom. Layer with 4 noodles, 1 ½ cups of sauce, all the spinach, and ½ cup mozzarella. Add 4 more noodles, 1 ½ cups of sauce, all the ricotta mixture, and ½ cup mozzarella. Add 4 more noodles, 1 ½ cups of sauce, ½ cup mozzarella, and the grilled squash slices. Top with the last 4 noodles, the remaining sauce, and the remaining 1 cup of mozzarella.
- Bake and rest: Bake for 40 to 45 minutes, until browned and bubbly. Let the lasagna rest for 10 to 20 minutes before slicing and serving. Top with fresh basil.
Recipe Tips
- How to prevent a watery lasagna? It is crucial to drain the cooked spinach very well. Squeeze out as much liquid as possible with your hands or by pressing it against a sieve.
- Can I use regular lasagna noodles? Yes, but you will need to cook them first according to the package directions until they are al dente.
- How to get perfectly grilled squash without a grill pan? You can roast the squash strips on a baking sheet at 400°F for 10-15 minutes, flipping halfway through, until tender and lightly browned.
- Can I make this ahead of time? You can assemble the entire lasagna (without baking) up to a day in advance. Cover it tightly and refrigerate. You may need to add 10-15 minutes to the baking time.
What To Serve With White Vegetable Lasagna
This rich lasagna is a showstopper on its own. Pair it with something simple.
- A crisp Caesar salad
- Warm, crusty garlic bread
- A simple arugula salad with lemon vinaigrette
How To Store White Vegetable Lasagna
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: The baked lasagna freezes well. Cut it into individual portions, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
White Vegetable Lasagna Nutrition Facts
- Serving Size: 1 slice
- Calories: 850 kcal
- Fat: 55g
- Carbohydrates: 50g
- Protein: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I add chicken to this recipe?
Absolutely. To make it a white chicken lasagna, you can add 2 cups of shredded, cooked rotisserie chicken. The best place to layer it in would be on top of the spinach layer before you add the mozzarella.
Why is my white sauce lumpy?
Lumps usually form when the liquid is added too quickly to the flour-butter mixture (roux). To ensure a smooth sauce, add the warmed milk and cream very slowly at first, whisking constantly until smooth before adding the rest.
Can I use different vegetables?
Yes, this recipe is adaptable. You could substitute the squash with grilled zucchini or add a layer of sautéed mushrooms along with the spinach.
Try More Pioneer Woman Recipes:
- Pioneer Woman French Onion Chicken Casserole Recipe
- Pioneer Woman Double Crust Chicken Pot Pie Recipe
- Pioneer Woman Crock Pot Chicken Pot Pie Recipe
Pioneer Woman White Vegetable Lasagna Recipe
Description
A decadent and creamy vegetarian lasagna layered with grilled yellow squash, spinach, artichokes, and a rich Parmesan-pesto white sauce.
Ingredients
Instructions
- Grill squash strips for 2 mins per side; set aside.
- Sauté spinach until wilted; drain very well to remove all excess liquid.
- Make the sauce: Sauté garlic/onion in butter, whisk in flour, then slowly whisk in warm milk/cream until thick. Stir in Parmesan, pesto, and artichokes.
- Combine ricotta, Parmesan, and egg yolks for the ricotta layer.
- Layer in a 13×9 dish: sauce, noodles, sauce, spinach, mozzarella.
- Next layer: noodles, sauce, ricotta mix, mozzarella. Next: noodles, sauce, mozzarella, squash.
- Final layer: noodles, remaining sauce, and remaining mozzarella. Bake at 350°F for 40-45 mins. Rest 20 mins before serving.
Notes
- u003cliu003eThe most critical step for texture is to thoroughly drain the cooked spinach to prevent a watery lasagna.u003c/liu003eu003cliu003eWarming the milk and cream before adding them to the roux helps create a smoother, lump-free sauce.u003c/liu003eu003cliu003eLetting the lasagna rest after baking is essential. It allows the layers to set, making it much easier to cut clean slices.u003c/liu003eu003cliu003eTo add chicken, layer 2 cups of shredded rotisserie chicken with the spinach.u003c/liu003e
Pioneer Woman White Vegetable Lasagna Recipe
