Brown Butter Pesto Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian white lasagna layered with brown butter béchamel, sautéed mushrooms and spinach, and melted cheeses with fragrant sage and thyme. It's a sophisticated, herbaceous dish perfect for entertaining and can be assembled ahead.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 box dry lasagna noodles
- 1 stick (8 tablespoons) salted butter
- 2 cups sliced mushrooms
- salt and black pepper
- 8 cloves garlic, chopped
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- chili flakes
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups dry white wine or broth
- 2 cups shredded provolone
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 packages (10 ounces) frozen spinach, thawed and drained
- 1 cup basil pesto
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1292mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 770mg
- Calcium
- 832mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.