Pesto Lasagna

  • Recipe By
  • Published Aug 13th
  • Ready In1h 30m
  • Servings8
  • Calories712

Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.

Pesto Lasagna Ingredients

The following are the ingredients needed to make delicious Pesto Lasagna for 8 servings:

  • 1 (16 ounce) package lasagna noodles
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 (16 ounce) package frozen chopped spinach, thawed
  • 7 ounces basil pesto
  • 30 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups mozzarella cheese, shredded
  • 9 ounces Alfredo-style pasta sauce
  • 1/4 cup grated Parmesan cheese

Pesto Lasagna Cooking Instructions

  • Prep35m
  • Cook45m
  • Ready In1h 30m

To cook Pesto Lasagna, you need about 35 minutes of preparation time. The time needed to cook this Pesto Lasagna is about 45 minutes , and you can serve your Pesto Lasagna within 1 hour 30 minutes . The following are the steps to cook Pesto Lasagna easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  3. 3 In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
  4. 4 In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
  5. 5 Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 712 calories; 40.4 grams of fat; 53.7 grams of carbohydrates; 36.6 grams of protein; 98 milligrams of cholesterol; 1071 milligrams of sodium.

  1. Feb 18th 2011

    Excellent! I served this for six men for lunch and they loved it! I would recommend putting a thin layer of alfredo sauce on the bottom of the pan before you put your first layer of noodles ...

  2. Nov 24th 2010

    Yum! Great combonation of flavors. Made "lasagna roll-ups" instead of a pan of lasagna. Easier to make lasagna for two. Nixed the onion and spinach. Baked chicken breasts in oven smeared wit ...

  3. May 9th 2006

    This was loved so much by my dad that I was inspired to write my first review. I've made this dish twice now. Very yummy and decadent. Great for company. I followed the recipe with the e ...

  4. Oct 17th 2005

    I HAD A BUNCH OF FRESH SPINACH TO USE UP, SO I TRIED THIS RECIPE. I DIDN'T HAVE ANY BASIL PESTO ON HAND, SO I USED CLASSICO SUN-DRIED TOMATO PESTO AND SUN-DRIED TOMATO ALFREDO SAUCE. I SAU ...

  5. Sep 14th 2004

    This recipe is okay, but I will definitely make some adjustments next time. Too much ricotta cheese (8oz would be fine) and not enough pesto. I substituted mushrooms for the spinach, which ...

  6. Oct 6th 2003

    I made this for a dinner party and everyone loved it!! I used the jar pesto sauce and alfredo sauce and no cook noodles which made it faster and easier to make. I put a layer of alfredo sauc ...

  7. Dec 9th 2002

    This was tasty. I used Classico pesto and alfedo sauces, which I thought tasted great and made it easy to make. The only thing I might change in the future is to add some alfredo sauce on ea ...

  8. Mar 14th 2002

    I added some grilled chicken to this and it was incredible!

  9. Jun 14th 2001

    I made my own alfredo sauce since I don't like the sauce in the jar! This dish tastes better warmed up.