Go Back
Brown Butter Pesto Lasagna Recipe
Ben Carraoli

Brown Butter Pesto Lasagna Recipe

I recently made this brown butter pesto lasagna, 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.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.