This white lasagna has been a holiday and weekend favorite at my table ever since I first layered warm béchamel with tender grilled squash and creamy ricotta one autumn afternoon. I discovered the combination while cleaning out the fridge after a farmers' market run—plump artichoke hearts, a bag of spinach, and a jar of pesto begged to be combined. The result was unexpectedly elegant: a silky, garlicky sauce that coats every noodle, pockets of ricotta, bright basil notes from the pesto, and the gentle sweetness of grilled yellow squash. It quickly replaced heavier meat lasagnas on our rotation because it feels lighter yet still indulgent.

What makes this version special is the balance of textures: crisp-tender squash slices, a slight chew from no-boil noodles, creamy ricotta and melting mozzarella, and little tangy bites from the artichokes and parmesan. It’s a dish that travels well from oven to table and has become the go-to when I want something that looks impressive but is approachable to prepare. Family members and guests always ask for the recipe after the first forkful. Serve it with a simple green salad and a loaf of crusty bread and you’ve got a meal that lingers in memory.

Ingredients

• Yellow squash: 2 large yellow squash, sliced lengthwise into long thin strips (about 10 slices). Choose firm, evenly colored squash for the best bite; avoid soft spots. Grilling them briefly concentrates sweetness and gives a faint char that contrasts beautifully with the creamy layers.
• Spinach: 18 ounces fresh spinach, cooked down. Baby spinach works well and wilts quickly; if using mature leaves, remove thick stems. Cooking and draining well prevents excess liquid from making the lasagna watery.
• Béchamel and sauce: 6 tablespoons salted butter, 3 garlic cloves minced, 1/2 small onion finely chopped, 1/4 cup all-purpose flour, 4 cups warmed milk, 1 cup warmed heavy cream, kosher salt and black pepper to taste, 3 cups grated Parmesan cheese (about 12 ounces), 1/2 cup prepared pesto, and 2 (14-ounce) cans artichoke hearts drained and chopped. Use a high-quality Parmesan like Parmigiano-Reggiano when possible for nutty depth.
• Ricotta layer: 16 ounces ricotta cheese, 1/3 cup grated Parmesan, 2 large egg yolks whisked, pinch of kosher salt and black pepper. Full-fat ricotta yields the creamiest texture.
• To assemble: Butter for the baking dish, 16 no-boil lasagna noodles, 2 1/2 cups grated low-moisture mozzarella (about 10 ounces), and torn fresh basil for topping. No-boil noodles save time and soak up sauce while baking for even texture.

Instructions

Prepare the squash: Preheat a grill pan over medium-high. Toss the squash slices with 2 tablespoons olive oil and season with kosher salt and black pepper. Working in batches, grill about 2 minutes per side until you see caramelized grill marks but the squash is still flexible. Remove to a plate and set aside; the quick sear keeps them from becoming limp once layered. Wilt the spinach: In a large nonstick skillet heat 2 tablespoons olive oil over medium. Add the spinach in handfuls, stirring until wilted—about 2 minutes total. Season lightly with salt and pepper. Transfer to a paper-towel lined plate to drain excess moisture and wipe the skillet clean; any remaining water will thin the sauce once baked. Make the sauce: In the same skillet melt 6 tablespoons salted butter over medium heat. Add minced garlic and the chopped onion, cooking until softened (about 2 minutes). Sprinkle in 1/4 cup flour and whisk to form a pale roux; cook 2 minutes over medium-low to remove the raw flour taste. Gradually whisk in 4 cups warmed milk and 1 cup warmed heavy cream until smooth. Simmer until the sauce thickens, 3–4 minutes. Off the heat, season with salt and pepper, then whisk in 3 cups grated Parmesan and 1/2 cup pesto. Fold in the chopped artichokes and set the sauce aside to cool slightly. Prepare the ricotta mixture: In a medium bowl combine 16 ounces ricotta, 1/3 cup grated Parmesan and the 2 whisked egg yolks. Season with a pinch of salt and black pepper and stir until smooth. The egg yolks add richness and help the ricotta set slightly during baking. Assemble the layers: Butter a 13x9-inch baking dish. Spread 1 cup of the sauce on the bottom. Arrange 4 no-boil noodles in a single layer, then spread 1 1/2 cups sauce over them. Scatter the drained spinach evenly and sprinkle 1/2 cup mozzarella. Add another 4 noodles, 1 1/2 cups sauce, then spread the ricotta mixture and top with 1/2 cup mozzarella. Add a third layer of 4 noodles, 1 1/2 cups sauce, and 1/2 cup mozzarella. Arrange the grilled squash slices in a single layer, then top with the final 4 noodles. Spread the remaining sauce across the top and finish with the remaining 1 cup mozzarella. Bake and rest: Preheat oven to 350°F (if not already). Bake the lasagna uncovered until the top is golden brown and the filling is bubbling around the edges, about 40 to 45 minutes. Remove from the oven and let rest for 10–20 minutes before slicing; this rest time lets the layers set for cleaner slices. Before serving, scatter torn fresh basil across the top.

Storage Tips

Cool the lasagna to room temperature before refrigerating to avoid condensation. Store in an airtight container or cover the baking dish tightly with plastic wrap and aluminum foil; it will keep 3–4 days in the fridge. For freezing, portion into individual containers or freeze the whole pan wrapped well in plastic and foil—label with the date and use within 3 months. Reheat refrigerated portions in a 350°F oven until warmed through (about 20–25 minutes) or microwave individual servings on medium power, stirring or rotating halfway through to ensure even heating.

Ingredient Substitutions

Swap yellow squash with zucchini in equal amounts if squash isn’t available—both have similar moisture content and mild flavor. For a gluten-free option use certified gluten-free no-boil lasagna sheets and 1/4 cup gluten-free flour or cornstarch for the béchamel roux. To make this lighter, substitute half-and-half for heavy cream and choose part-skim ricotta, but expect slightly less luxurious mouthfeel. For a nuttier twist, replace half the Parmesan with Pecorino Romano.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and offer crusty bread or garlic knots. Pair with a crisp white wine like Pinot Grigio or a light-bodied red such as Chianti for balance. Garnish with torn basil and a drizzle of extra-virgin olive oil for shine. For a family-style presentation, serve the pan at the center of the table with a platter of roasted cherry tomatoes on the side.

Cultural Background

While traditional lasagna is rooted in Italian cuisine and often features ragù and béchamel (especially in northern Italy), white lasagnas—built with béchamel, cheeses, and vegetables—reflect a modern, vegetable-forward adaptation found in many Italian-American kitchens. Combining pesto and artichoke hearts nods to Mediterranean flavors and illustrates how home cooks blend regional Italian techniques with accessible jarred ingredients to create comforting, contemporary dishes.

Seasonal Adaptations

In summer, use peak-season squash and fresh basil to make the pesto pop; in cooler months swap in roasted root vegetables like thinly sliced sweet potato or butternut squash for a heartier autumnal version. For spring, add a layer of blanched asparagus. Adjust the amount of pesto to match herb intensity—summer basil needs less while winter jarred pesto benefits from a spoonful more for brightness.

Meal Prep Tips

Assemble the lasagna up to 24 hours ahead, keep it covered in the refrigerator, and add an extra 5–10 minutes to baking time when cooking straight from chilled. If freezing, bake briefly for 15 minutes to set the top before cooling and wrapping—this reduces surface ice crystals. Portion into meal-sized containers and label with reheating instructions: microwave 2–3 minutes or oven 20–25 minutes at 350°F.

Rich yet balanced, this white lasagna is one of those dishes that rewards a little planning with big returns at the table. Invite friends, set out simple sides, and enjoy the comfort of a homemade layered classic that’s both elegant and homey.