This white lasagna has become my go-to when I want something that feels indulgent but still fresh. I first landed on this combination one late summer when squash and basil were abundant at the farmer's market. I wanted the nostalgia of layered pasta without the heavy tomato sauce, so I experimented with a garlic-onion Parmesan béchamel, folded in pesto and artichokes, and brightened everything with grilled yellow squash and plenty of spinach. The result is a creamy, layered bake that melts at the edges, with charred squash ribbons that add a whisper of smoke and bright basil notes on the finish.

What makes this dish special is the contrast of textures: silky béchamel and ricotta, tender lasagna sheets, chewy artichoke bits, and those thinly grilled squash slices that give each bite a light, summery snap. I discovered this while hosting a casual dinner and watching a usually picky teenager ask for thirds. Since then, it’s shown up at holidays, potlucks, and quiet weeknight dinners alike. It reheats beautifully, slices cleanly if rested properly, and is endlessly adaptable—swap the pesto, change the cheese, or add roasted mushrooms for a deeper flavor.

Ingredients

• Yellow squash: Use 2 large yellow squash, sliced thinly into long ribbons. Look for firm, blemish-free squash about 6 to 8 inches long; thinner slices grill quickly and avoid excess moisture.
• Spinach: 18 ounces fresh spinach—baby or regular—works well. Buy bright leaves with minimal wilting; cooking in batches keeps moisture from pooling in the pan.
• Béchamel base: 6 tablespoons salted butter, 1/4 cup all-purpose flour, 4 cups warmed whole milk and 1 cup warmed heavy cream. Warming the dairy prevents lumps and speeds thickening.
• Cheese: About 3 cups grated Parmesan (approximately 12 ounces) plus 2 1/2 cups grated low-moisture mozzarella (about 10 ounces) for melting; buy a good grating-quality Parmesan like Parmigiano-Reggiano if available.
• Pesto and artichokes: 1/2 cup prepared pesto and two 14-ounce cans of artichoke hearts, drained and chopped. The pesto adds fresh herb brightness; canned artichokes give texture without much prep.
• Ricotta layer: 16 ounces whole-milk ricotta, 1/3 cup grated Parmesan and 2 egg yolks to bind. Full-fat ricotta yields a creamier layer; drain if excessively watery.
• Pantry/confidence items: Kosher salt and freshly ground black pepper to taste, olive oil for grilling and sautéing, 16 no-boil lasagna noodles, butter to grease a 13x9-inch pan, and torn fresh basil for finishing.

Instructions

Preheat and prep: Preheat your oven to 350°F. Set up a large cutting board and measure cheeses and dairy so everything is ready. Warming the milk and cream slightly (to just under simmering) prevents a lumpy sauce when added to the roux. Grill the squash: Heat a heavy grill pan or outdoor grill to medium-high. Toss the squash ribbons in about 2 tablespoons olive oil and season lightly with salt and pepper. Grill 2 minutes per side until you see clear char marks and the slices are pliable. Work in batches so slices brown instead of steaming. Transfer to a plate and reserve. Wilt the spinach: In a large nonstick skillet, heat 2 tablespoons olive oil over medium. Add the spinach in handfuls, tossing each batch to wilt for about 1–2 minutes. Season with salt and pepper. Transfer to a paper-towel-lined plate to remove excess moisture; this helps prevent watery layers in the bake. Make the béchamel: In the same skillet, melt 6 tablespoons butter over medium. Add 3 minced garlic cloves and 1/2 small finely chopped onion; cook about 2 minutes until softened but not browned. Sprinkle in 1/4 cup flour and whisk to form a roux, cooking 2 minutes to eliminate raw flour taste. Reduce heat to medium-low and whisk in 4 cups warmed milk and 1 cup warmed heavy cream gradually until smooth. Simmer 3–4 minutes until the sauce thickens to coat the back of a spoon. Remove from heat, season with salt and pepper, then whisk in 3 cups grated Parmesan and 1/2 cup prepared pesto. Fold in the chopped artichoke hearts and set aside. Prepare the ricotta layer: In a medium bowl, combine 16 ounces ricotta, 1/3 cup grated Parmesan and 2 large egg yolks; season with a pinch of salt and pepper. Mix until smooth; the yolks help the layer set during baking without becoming rubbery. Assemble: Butter a 13x9-inch baking dish. Spread 1 cup of the sauce on the bottom. Lay 4 no-boil lasagna noodles, then spread 1 1/2 cups sauce evenly. Scatter half the spinach and sprinkle 1/2 cup mozzarella. Add another 4 noodles, 1 1/2 cups sauce, spread the ricotta mixture, and 1/2 cup mozzarella. Add 4 more noodles, top with 1 1/2 cups sauce and 1/2 cup mozzarella, then arrange grilled squash slices in an even layer. Top with the remaining 4 noodles, spread the remaining sauce, and sprinkle the remaining 1 cup mozzarella evenly across the top. Bake and rest: Bake in the preheated oven for 40 to 45 minutes until the top is golden-brown and bubbly. Remove and let the dish rest 10–20 minutes to firm up for cleaner slices. Finish with torn fresh basil before serving.

Storage Tips

To keep the layers firm, cool the lasagna completely before refrigerating. Store in an airtight container or cover the baking dish tightly with plastic wrap followed by foil; refrigerated leftovers will keep well for up to 4 days. For freezing, portion into single servings in freezer-safe containers and label with the date—freeze up to 3 months for best quality. Reheat refrigerated portions in a 350°F oven covered with foil for 15–20 minutes until heated through, removing foil for the last 5 minutes to refresh the top. Frozen portions thaw overnight in the fridge before reheating to avoid uneven temperature and watery spots.

Ingredient Substitutions

If you prefer a lighter version, substitute 2% milk and reduce the heavy cream to 1/2 cup; increase the roux by a tablespoon of flour if the sauce seems thin. For a gluten-free option, use certified gluten-free lasagna noodles and a gluten-free flour blend for the roux. Swap artichoke hearts for roasted mushrooms or caramelized leeks for an earthier profile. To reduce sodium, use unsalted butter and low-sodium canned artichokes, and taste before adding additional salt.

Serving Suggestions

Serve slices with a bright green salad—think peppery arugula, lemon vinaigrette and shaved Parmesan—to cut the richness. A side of roasted cherry tomatoes or a simple mixed vegetable medley works well in cooler months. Garnish each slice with a scattering of torn fresh basil and a light drizzle of good olive oil. For wine pairings, choose a crisp Chardonnay or a medium-bodied Vermentino to complement the creamy sauce and herbaceous pesto.

Cultural Background

This layered, white-sauce bake draws on Italian-American traditions of layered pasta dishes but swaps the classic tomato base for béchamel—a technique common in Northern Italy. Adding pesto nods to Ligurian flavors, while artichokes and grilled summer squash reflect Mediterranean produce-focused cooking. Though not a traditional regional specialty, the dish is an evolution that celebrates seasonal vegetables with classic French-and-Italian techniques like roux-thickened sauce and layered baking.

Seasonal Adaptations

In summer, highlight fresh basil pesto and the best yellow squash available; in fall swap squash for roasted butternut or sliced eggplant and add a pinch of nutmeg to the béchamel for warmth. For spring, add blanched asparagus tips between layers and finish with lemon zest for brightness. For holiday dinners, increase the Parmesan slightly and add a sprinkle of toasted pine nuts on top for crunch and festive texture.

Meal Prep Tips

Make the béchamel and ricotta filling a day ahead and store separately in the fridge. Grill the squash and wilt the spinach the same day you assemble, or do those steps the morning of if building for dinner. When assembling ahead, cover tightly and bake from chilled—add an extra 10–15 minutes to the baking time and check that the center reaches piping-hot temperature. Portion into reusable meal prep containers for easy workweek lunches.

This white lasagna is one of those dishes that rewards a little planning: the flavor deepens if components rest, and the assembly moves quickly with mise en place. It’s comforting, celebratory, and adaptable—give it a try and make it your own.