Caprese White Lasagna
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This caprese white lasagna is a great spin on traditional lasagna. It’s layers of lasagna noodles with spinach, tomatoes, and a mixture of threes cheeses. Top it off with a creamy pesto alfredo sauce and then more cheese and tomatoes. Bake and serve. I love a white lasagna, and this one is easy yet delicious to make.
This caprese salad inspired lasagna is so delicious. If you’re a cheese lover then you’ll love this, because this is a meatless lasagna. This is really just a pesto lasagna. The star of this dish, in my opinion, is the pesto alfredo sauce. It’s so rich and has the perfect amount of pesto without being too overpowering.
Equipment You’ll Need
Pretty much the main thing you’ll need for this recipe is a casserole dish. I’ve linked some of my favorites that I use below. You’ll also need a small pot to make your pesto alfredo sauce in too.
Ingredients You’ll Need
Lasagna Noodles:
I used a box of oven-ready lasagna noodles.
Frozen Chopped Spinach:
I used two bags of frozen chopped spinach. I used a bag for each layer. The spinach just fluffs up the lasagna a bit since there’s no meat in it.
Tomatoes:
I used about 4-5 large tomatoes and thinly sliced them.
Ricotta Cheese:
I used a 16 ounce tub of ricotta. I halved it for my two major layers. I just dolloped it on the pasta. It’ll melts and spread.
Shredded Mozzarella Cheese:
I used a lot of mozzarella for the recipe. Two bags would work fine. You can’t have too much.
Seasoning:
I used salt pepper, Italian seasonings. I just put a little dash of each between my layers.
Fresh Basil:
I topped my lasagna before I baked it with some fresh basil. This is optional.
Pesto Alfredo Sauce:
Yum. You’ll need two tablespoons of pesto sauce. I used the storebought kind that comes in a jar. About 3 tablespoons of butter. Two cups of heavy cream and a cup and a half of shredded parmesan cheese. I added salt pepper and sugar to make the flavor perfect. I could drink this sauce….
How to Make This Caprese White Lasagna
Step One:
Preheat your oven to 350 degrees. Layer some lasagna noodles in the bottom of a casserole dish. Cook one of the bags of frozen chopped spinach in the microwave then empty the whole bag on top of the noodles.
Step two:
Slice your large tomatoes and place a layer of them on top of the spinach. Dollop about have of the container of ricotta on the tomatoes then top that layer with mozzarella cheese. Sprinkle conservatively with a little salt, pepper and Italian seasonings.
Step three:
Repeat the exact same for another layer of lasagna. Noodles, spinach, tomatoes, ricotta and mozzarella. Lastly later with a final layer of noodles then top with mozzarella cheese.
Step four:
In a separate pot, add in your butter and pesto for your sauce. Let the butter melt and mix with the pesto. Add in the rest of the ingredients and let the sauce thicken up from the cheese. Stir well then pour over the entire lasagna dish.
Step five:
Top with a final layer of sliced tomatoes and fresh basil. Bake for about 45 minutes until bubbly. Serve and enjoy!
Caprese White Lasagna
Equipment
- Casserole Dish
- Stock Pot
Ingredients
- 1 box Lasagna Noodles (I used oven ready noodles)
- 2 12 oz Bags of Frozen Chopped Spinach
- 4-5 Large Tomatoes
- 16 oz Ricotta Cheese
- 4 cups Shredded Mozzarella Cheese
- Salt
- Pepper
- Italian Seasoning
- Fresh Basil
Pesto Alfredo Sauce
- 2 tbsp Pesto Sauce
- 3 tbsp Butter
- 2 cups Heavy Cream
- 1 1/2 cups Shredded Parmesan
- dash Salt
- 1 tsp Pepper
- 1 tsp Sugar
Instructions
- Preheat your oven to 350 degrees. Layer some lasagna noodles in the bottom of a casserole dish. Cook one of the bags of frozen chopped spinach in the microwave then empty the whole bag on top of the noodles.
- Slice your large tomatoes and place a layer of them on top of the spinach. Dollop about have of the container of ricotta on the tomatoes then top that layer with mozzarella cheese. Sprinkle conservatively with a little salt, pepper and Italian seasonings.
- Repeat the exact same for another layer of lasagna. Noodles, spinach, tomatoes, ricotta and mozzarella. Lastly later with a final layer of noodles then top with mozzarella cheese.
- In a separate pot, add in your butter and pesto for your sauce. Let the butter melt and mix with the pesto. Add in the rest of the ingredients and let the sauce thicken up from the cheese. Stir well then pour over the entire lasagna dish.
- Top with a final layer of sliced tomatoes and fresh basil. Bake for about 45 minutes until bubbly. Serve and enjoy!
Before you go…
Please let me know if you tried this caprese white lasagna. What’d you think? Please let me know about it here or in the comments below. Happy cooking!
