Pesto Lasagna

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

By Pillsbury Kitchens

Updated September 16, 2010

Ingredients

uncooked lasagna noodles

tablespoons olive oil

small onion, chopped

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

(7-oz.) container refrigerated pesto

(15-oz.) containers ricotta cheese

egg

1/2

teaspoon salt

1/4

teaspoon nutmeg

1/4

teaspoon coarse ground black pepper

oz. (2 cups) shredded mozzarella cheese

(9-oz.) container refrigerated Alfredo sauce

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

Fresh parsley, if desired

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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.

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.