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Pesto Lasagna

(1)

1 reviews

35 min prep time
1 hr 30 min total time
14 ingredients
8 servings

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Lasagna noodles layered with pesto, ricotta and mozzarella cheese - a mouth-watering Italian casserole!

Ingredients

16: uncooked lasagna noodles

2: tablespoons olive oil

1: small onion, chopped

1: (1-lb.) pkg. frozen cut leaf spinach, thawed, drained

1: (7-oz.) container refrigerated pesto

2: (15-oz.) containers ricotta cheese

1: egg

1/2: teaspoon salt

1/4: teaspoon nutmeg

1/4: teaspoon coarse ground black pepper

8: oz. (2 cups) shredded mozzarella cheese

1: (9-oz.) container refrigerated Alfredo sauce

1: oz. (1/4 cup) shredded fresh Parmesan cheese

: Fresh parsley, if desired

Steps

1 Cook lasagna noodles to desired doneness as directed on package. Drain.
2 Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat until hot. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; stir to combine. Remove from heat. Stir in pesto.
3 In large bowl, combine ricotta cheese, egg, salt, nutmeg and pepper; mix well.
4 Layer 4 cooked noodles in sprayed baking dish. Spread 1/3 of spinach mixture over noodles. Spread 1/3 of ricotta mixture over spinach mixture. Sprinkle with 1/3 of mozzarella cheese. Repeat layers ending with noodles. Spread Alfredo sauce over top layer of noodles. Sprinkle with Parmesan cheese. Spray foil with cooking spray; cover baking dish.
5 Bake at 350°F. for 45 to 55 minutes or until thoroughly heated. Cut into squares to serve. Garnish with parsely.

1 Cook lasagna noodles to desired doneness as directed on package. Drain.
2 Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat until hot. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; stir to combine. Remove from heat. Stir in pesto.
3 In large bowl, combine ricotta cheese, egg, salt, nutmeg and pepper; mix well.
4 Layer 4 cooked noodles in sprayed baking dish. Spread 1/3 of spinach mixture over noodles. Spread 1/3 of ricotta mixture over spinach mixture. Sprinkle with 1/3 of mozzarella cheese. Repeat layers ending with noodles. Spread Alfredo sauce over top layer of noodles. Sprinkle with Parmesan cheese. Spray foil with cooking spray; cover baking dish.
5 Bake at 350°F. for 45 to 55 minutes or until thoroughly heated. Cut into squares to serve. Garnish with parsely.

Expert Tips

Pesto comes from the Italian city of Genoa. Fresh basil, garlic parmesan cheese, pine nuts and olive oil are pounded together to form an uncooked sauce. Pesto is traditionally used on pasta, but it’s also delicious with fish, meat and poultry. Use pesto to add flavor to soups, casseroles and egg dishes.

To thaw frozen spinach, place it in a colander or strainer; rinse it with warm water until it is thawed. Squeeze it to drain out as much water as you can.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 670
Calories from Fat: 360

% Daily Value

Total Fat: 40g; 62%
Saturated Fat 17g 85%
Cholesterol: 100mg; 33%
Sodium: 830mg; 35%
Total Carbohydrate: 45g; 15%
Dietary Fiber 3g 12% Sugars 6g
Protein: 33g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 10%; 10%
Calcium: 70%; 70%
Iron: 20%; 20%

Exchanges:

3 Starch; 3 Other Carbohydrate; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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