Easy steps how to make the perfect white Pesto béchamel sauce for White Sauce Pesto Lasagna! Delicious dish made with chicken sausage and whole wheat pasta!

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Friends, this delicious Pesto White Sauce Lasagna is amazing, but a little warning—it is a bit more involved and takes time to make.

I was joking with my family the other day that I should write a book on Introvert/Extrovert Hosting.

Introvert/Extrovert Hosting

They were asking how that would work. I said introverts seem to want to slow down more, maybe cook a recipe that really takes time (and is delicious, like this one). A slower-paced hosting schedule, maybe a smaller group. Maybe a little more perfectionistic. [Try Fig Sweet Potato Raviolis Recipe or Prosciutto Arancini {cheese stuffed, fried risotto balls}.

Extroverts (hand raised) prefer something quick and easy, not to be in the kitchen for hours, and the more people, the merrier. [Try Turkey Lasagna Soup or Lazy Crock Pot Lasagna or Italian Spaghetti Salad Recipe.]

What do you think? Are you an introvert or an extrovert, and what is your favorite kind of cooking for a group (fast and easy, or more detailed and take your time in making it?)

White Sauce Pesto Lasagna

Well, this amazing lasagna is not for the faint of heart.

Please take the time, slow down, and make this recipe!

I call this recipe a “dreamy” lasagna recipe. You might even say that it’s “cozy.”

Abby made it for us over Mother’s Day weekend and let’s just say, none of us were disappointed.

We devoured very bite.

Serve with a green salad and hot crunchy bread.

Ingredients you will need

To make the Pesto béchamel sauce: Fresh basil leaves, olive oil, pine nuts, garlic, pepper (we love white pepper), butter, flour, milk and spices.

Make the sauce creamy and cheesy with parmesan and white sharp cheddar cheese!

For the sausauge and veggies mixture: Chicken sausage, mozzarella cheese, asparagus, green beans, shallot, celery, carro, oil and salt.

Use a good quality of pasta. We love Dellalo whole wheat lasagna sheets (no boil). And then parsley for garnish!

I think about whether we’re making a meal for our family, or hosting a weeknight gathering, that whatever we make, it’s good enough.

An aspect of “good enough” is sharing ourselves, food and our tables, investing in one another, and just loving people!

Love is too great a gift not to share, friends.

Easy recipe to make ahead

Make this recipe a day in advance and refrigerate (just make sure to add about 15 minutes of extra baking time).

It’s also DELISH as leftovers!

Who will you invite over soon for lasagna?

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Pesto White Sauce Lasagna

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
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Pesto béchamel sauce

  • 2 cups (packefresh basil leaves
  • 1/4 cup olive oil, plus 2 Tbsp
  • 1/4 cup pine nuts
  • 3 small garlic cloves, halved OR 2 Tbsp garlic powder
  • 1 tsp pepper
  • 1/2 cup unsalted butter, (1 stick)
  • 1/2 cup all purpose flour
  • 4 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp cinnamon
  • Salt to taste
  • 1 tsp pepper
  • 1 c parmesan cheese plus 1/2 cup to top
  • 1 cup Sharp white cheddar cheese, shredded

Chicken Sausage and Veggies

  • 1 lb mozzarella cheese, sliced
  • 12 oz asparagus, cut into thirds
  • 2 cups green beans, cut into thirds
  • 1 small shallot, minced
  • 1 cup minced carrot
  • 1 cup minced celery
  • 1.5 lb Italian chicken sausage removed from casing
  • Olive oil for sautéing
  • Salt to taste
  • 1 9 oz pack of Dellalo whole wheat lasagna sheets, no boil
  • Parsley to garnish


  • Preheat oven to 400 degrees F.
  • On medium heat, toast pine nuts and garlic in a small skillet with 2 tablespoons of olive oil. When nuts and garlic are lightly golden and softened, set aside.
  • In a large sauce pan on medium heat, melt butter and whisk in flour until smooth. Reduce heat to low, and whisk for 1-2 minutes as sauce thickens. Next, whisk in milk 1/2 cup at a time, and bring heat to medium high. When the sauce begins to boil, add in nutmeg, cinnamon, salt to taste, pepper, 1 cup of parmesan and 1 cup of sharp cheddar cheese and reduce heat to low.
  • In a blender, add toasted pine nuts, garlic, basil, and béchamel. Blend until smooth and thick, then set aside.
  • In a large skillet, heat 1/4 cup of olive oil on medium high heat. Add shallots, carrots, and celery. Reduce heat to medium and cook until soft, for 7 minutes. Next, add in green beans and asparagus. Cook on medium heat until veggies are soft, but still crunchy, for 8 minutes. Remove from skillet and put into separate bowl—set aside.
  • Using the same skillet, add in your sausage and 4 tablespoons of oregano. Cook until browned, on medium-high heat. When meat is cooked through, add veggies back in and bring heat to medium-high, and add 1/4 cup of white wine—scraping the bottom of the skillet to remove the brown bits (make sure to use a wooden spoon or rubber spatula). Squeeze 1/4 a lemon and continue mixing, until most of the moisture has evaporated. Set aside.
  • In a 9X13 baking dish, lightly grease the sides, then pour a small amount of béchamel on the bottom, and top with about 1/2 cup of sausage mixture. Layer on pasta sheets—about 4-5 sheets--then begin to layer the béchamel (make sure to reserve 2/3-1 cup for the top!), chicken and vegetables, mozzarella, and pasta sheets in even proportions, until all ingredients are used up. End the lasagna with a layer of pasta and the remaining sauce. Top with remaining parmesan cheese
  • Cover with foil and bake for 27 minutes. Remove foil and cook for additional 20-30 minutes, or until top has browned. (I prefer mine to be a little golden and crunchy on the edges, but to each their own.)
  • Remove from oven and allow to cool slightly before serving—don’t forget the fresh parsley!


Notes: this recipe can be made a day in advance and refrigerate (just make sure to add about 15 minutes of extra baking time).
Cuisine: Italian
Course: Main Course
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