1-First Step: Preheat and Prep the Squash Start by preheating your oven to 350 degrees Fahrenheit. This ensures everything bakes evenly later on. Next, heat a grill pan over medium-high heat and toss the 2 large yellow squash slices with 2 tablespoons olive oil, kosher salt, and black pepper to taste.

2-Second Step: Grill the Squash Grill the squash until it’s marked and tender, which takes about 2 minutes per side. Set it aside to cool this step adds a smoky flavor that really enhances the white lasagna. If you’re adapting for dietary needs, you can grill extra veggies here for a heartier version.

3-Third Step: Wilt the Spinach In a nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add 18 ounces of spinach in batches and wilt it for about 2 minutes, seasoning with kosher salt and black pepper to taste. Drain any excess liquid to keep your layers from getting soggy, which helps maintain the dish’s structure.

4-Fourth Step: Make the Sauce In the same skillet, melt 6 tablespoons salted butter over medium heat. Sauté 3 minced garlic cloves and 1/2 small onion until softened, about 2 minutes. Add 1/4 cup all-purpose flour and whisk to form a roux, cooking for 2 more minutes on medium low. Gradually whisk in 4 cups warmed milk and 1 cup warmed heavy cream, cooking until thickened for 3 to 4 minutes.

5-Fifth Step: Season and Mix the Sauce Remove the sauce from heat and season with kosher salt and black pepper to taste. Stir in 3 cups grated parmesan cheese, 1/2 cup prepared pesto, and 2 (14-oz.) cans drained and chopped artichoke hearts. This creates a flavorful base that’s adaptable for example, reduce the cheese for a lighter option.

6-Sixth Step: Prepare the Ricotta Mixture Mix 16 ounces ricotta cheese with 1/3 cup grated parmesan cheese, 2 large whisked egg yolks, and a pinch of kosher salt and black pepper until combined. This mixture adds creaminess to your white lasagna and can be adjusted for vegan preferences by using a plant-based substitute.

7-Seventh Step: Assemble the Lasagna Butter a 13×9 inch baking dish and spread 1 cup of sauce on the bottom. Layer 4 lasagna noodles, then half the sauce (1 1/2 cups), the spinach, and 1/2 cup mozzarella. Add another 4 noodles, half the sauce, the ricotta mixture, and 1/2 cup mozzarella. Follow with 4 more noodles, half the sauce, 1/2 cup mozzarella, and the squash slices. Top with the last 4 noodles, remaining sauce, and 1 cup mozzarella.

8-Final Step: Bake and Serve Bake for 40 to 45 minutes until bubbly and browned, then let it rest for 10 to 20 minutes before serving. Garnish with torn fresh basil for a pop of color. This white lasagna serves 10 to 12 people and pairs great with sides like a fresh salad. For another comforting bake, try our Banana Bread recipe to round out your meal.