Pesto Lasagna Recipe - Allrecipes.com
Pesto Lasagna Recipe
  • READY IN hrs

Pesto Lasagna

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    35 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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. 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. 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. Cover with foil and bake in a preheated oven for 45 to 55 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 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 sauce on the bottom and the top, I also added a tsp of fresh garlic to the onion and spinach mixture which added more flavor, my husband said it was one of the best dishes I had made!!! Try it!!!

 
Most Helpful Critical Review
Sep 14, 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 was a good choice. The directions should include putting a bit of sauce on the bottom of the pan as the bottom layer of noodles got a bit hard. Also, the amount of sauce on top is a bit much so either spread it out through the dish or just pour 1/2 the called for amount on top. Even with all that said, I will make again.

 
Oct 17, 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 SAUTEED THE ONION WITH GARLIC, SLICED MUSHROOMS, SHREDDED CARROTS AND CHOPPED ZUCCHINI WHICH I SEASONED WITH NATURE'S SEASON SALT MIXTURE INSTEAD OF ADDING SALT TO THE CHEESE FILLING. I MIXED THE PARMESAN INTO THE CHEESE FILLING AND LEFT OUT THE NUTMEG BECAUSE I DIDN'T THINK IT WOULD GO WITH THE SUN-DRIED TOMATO SAUCE. I LAID UNCOOKED SPINACH LEAVES ON TOP OF THE VEGGIE FILLING IN EACH LAYER. I HATE COOKING LASAGNA NOODLES, SO I LAID THEM IN THE GLASS BAKING DISH, POURED BOILING WATER OVER THEM AND LET THEM SOAK WHILE I PREPARED THE VEGETABLES AND THE CHEESE FILLING. I USED A 16-OZ JAR OF ALFREDO SAUCE AND POURED ABOUT HALF OF IT INTO THE DISH BEFORE I PUT IN THE FIRST LAYER OF NOODLES, AND THEY COOKED JUST FINE IN THE SAUCE. THIS IS THE FIRST VEGGIE LASAGNA I HAVE EVER MADE AND IT TURNED OUT GREAT!

 
May 09, 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 exception of using an entire jar of Bertolli Alfredo sauce (16 oz.), and only 9 lasanga noodles (3 layers). Added a little extra sauce inbetween layers, and the rest on top.

 
Oct 06, 2003

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

 
Jul 14, 2003

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 each layer instead of only on top, to add a little more flavour.

 
May 16, 2003

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

 
Nov 29, 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 with pesto. Chopped. Used half ricotta half cottage cheese. Layered noodle, alfredo sauce, ricotta/cottage mixture, chicken, more pesto, sprinkle cheese, black pepper, roll up, top with more alfredo sauce, mozz & parm.

 

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Nutrition

  • Calories
  • 712 kcal
  • 36%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 1071 mg
  • 43%

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

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