Do Share Recipe

I recently made this Brown Butter Pesto Lasagna Recipe, and wow—it completely stole the show at dinner! From the moment the golden, nutty aroma filled my kitchen, I knew I was in for something special. Each bite was creamy, cheesy, and bursting with layers of flavor that melted in my mouth.

I love how easy it is to make ahead, yet so impressive when served. Honestly, this recipe has become my go-to for holiday dinners and cozy weeknight treats alike. If you enjoy layered dishes, you might also like the Yard House Steak Bowl Recipe for another hearty dinner option.

Ingredients

Here’s everything you’ll need to make this indulgent lasagna, with a few pro tips to get it just right.

12 lasagna noodles, cooked according to package instructions (use high-quality pasta for the best texture)
2 tablespoons unsalted butter (for browning with mushrooms)
2 cups mushrooms, sliced (golden mushrooms work beautifully for flavor and texture)
2 cloves garlic, minced (adds depth to the sauce)
1 teaspoon fresh sage, chopped (balances richness with earthiness)
1 teaspoon fresh thyme, chopped (enhances flavor complexity)
2 tablespoons all-purpose flour (thickens the béchamel sauce)
2 cups whole milk, warmed (for a creamy, smooth sauce)
1/4 cup white wine or vegetable broth (adds brightness and subtle acidity)
1 cup provolone cheese, shredded (freshly grated melts better)
2 cups frozen chopped spinach, thawed and water squeezed out (don’t use canned for better texture)
1/2 cup basil pesto (store-bought or homemade, depending on your preference)
2 cups mozzarella cheese, shredded (freshly grated for gooey layers)
Salt and black pepper to taste

Note: several serving. You can also enjoy similar meals like the Tuna Steak Bowl Recipe if you’re looking for a lighter, seafood twist.

Variations

This lasagna is incredibly versatile. Here are a few ways to adapt it:

Dairy-free: Use vegan butter, plant-based milk, and dairy-free cheese alternatives.
Extra flavor: Add sun-dried tomatoes or roasted red peppers to layers.
Protein boost: Incorporate cooked chicken or crumbled sausage for a heartier version.
Gluten-free: Swap lasagna noodles for gluten-free pasta sheets.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

Large skillet: For sautéing mushrooms and browning butter
Medium saucepan: To make the béchamel sauce
9×13-inch baking dish: Perfect size for layering the lasagna
Wooden spoon or spatula: To stir sauce and ingredients
Aluminum foil: To cover the lasagna during baking

How to Make Brown Butter Pesto Lasagna Recipe

Step 1: Prepare the Mushroom Béchamel Sauce

Start by cooking mushrooms in butter until golden and fragrant. Add garlic, sage, and thyme, letting the butter brown slightly to develop a nutty aroma. Stir in flour, milk, and wine or broth until thickened, then mix in provolone cheese until creamy.

Step 2: Mix Spinach and Pesto

After thawing and squeezing the frozen spinach, combine it with basil pesto in a bowl. This mixture adds a fresh, herby layer that balances the richness of the béchamel and cheese.

Step 3: Assemble the Lasagna

Begin layering cooked noodles, mushroom béchamel, spinach-pesto mixture, and mozzarella in your baking dish. Repeat until all ingredients are used, finishing with a mozzarella layer on top for a golden crust.

Step 4: Chill or Bake

You can cover the assembled lasagna and refrigerate for a few days, or freeze for later. To bake, bring to room temperature, cover with foil, and bake for 30 minutes. Remove the foil and bake until edges are bubbly and slightly crisp.

Additional Tips for Making this Recipe Better

I always brown the butter slowly; it adds a deep, nutty flavor I can’t get enough of.
I prefer freshly grated cheese over pre-shredded—it melts smoother and tastes richer.
Squeezing excess water from spinach is a must; otherwise, the layers get watery.
I sometimes add a pinch of nutmeg to the béchamel for a subtle warm note.

How to Serve Brown Butter Pesto Lasagna Recipe

I like to serve this lasagna hot from the oven, garnished with a few fresh basil leaves. Pair it with a crisp green salad and garlic bread for a complete meal. Cut into even squares for a visually appealing presentation that’s perfect for family dinners or entertaining guests.

Nutritional Information

Here’s a quick look at what you’ll get in one generous slice:

Calories: 420 per serving
Protein: 18g
Carbohydrates: 30g
Fat: 25g

Make Ahead and Storage

Refrigerate: Cover and store in the fridge for up to 3 days. Simply bake or reheat before serving.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheat: Bake covered at 350°F for 20-25 minutes until warmed through, then uncover to crisp the top.

Why You’ll Love This Recipe

I’ve found so many reasons to keep this lasagna on my regular menu:

Easy to assemble ahead, perfect for busy days or holiday meals.
Incredibly versatile with options for vegetarian, gluten-free, or dairy-free diets.
Rich, creamy layers that combine nutty brown butter, cheesy béchamel, and fresh pesto.
A crowd-pleaser—guests always ask for seconds!
Simple ingredient swaps let you customize flavors easily.

This brown butter pesto lasagna is a dish that impresses without stress. Creamy, cheesy, and full of flavor, it’s my favorite way to elevate any dinner into a celebration.

Ben Carraoli