Recipe by California Walnut Board
"A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto."
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A little olive oil for the pan
fresh spinach, washed*
nonfat ricotta cheese or nonfat cottage cheese
Walnut Pesto (recipe follows)
4 large cloves
Freshly ground black pepper to taste
grated Parmesan cheese
minced walnuts, lightly toasted
1 (24 ounce) jar
low-sugar tomato sauce (or your favorite sauce)
fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
low-fat mozzarella cheese, grated
packed fresh basil leaves
3 large cloves
lightly toasted walnuts
extra virgin olive oil
grated Parmesan cheese
Salt and pepper to taste
Additional extra-virgin olive oil (for storage)
Changed this a lot, made it much easier and still wonderfully tasty. Used slices of sun-dried tomato polenta (off a roll) instead of lasagna noodles. I packed in as much spinach between layers as the pan could hold. Instead of making my own, I used an admittedly expensive bottled pesto and (because I'd forgotten to include them) spread ground walnuts fairly thickly over the top. The result was super delicious and, I figured, a real meal: reasonable protein and vegetables.
VERY YUMMY... I use prepared pesto, frozen spinach, and common noodles..... it was deeeeelish....Served it with a mulit-grain, seeded bread....It will be a hit.
SO DELISH! I do not have a food processor or blender so I just made the pesto by roughly chopping all the ingredients and added to the ricotta cheese mixture. The walnuts added some crunch and made it so yummy! Thanks for the great recipe!
really good. had 3 servings.
Awesome! This was delicious! We used whole wheat lasagna noodles. The top ones were a bit crispy, but they were actually really good that way. This could have another vegetable layered in as well - like asparagus, zucchini or eggplant. Outstanding as is!
This was so good!!! I used jarred pesto and instead of ricotta, I used greek yogurt for health reasons. I sauteed onion & garlic along with the spinach and added mushrooms. I served this with cheesy baked cauliflower II from AR.
I didn't use all the pesto and it was still very strong. Next time I will use half the pesto, double the tomato sauce and maybe a little bit less garlic.
Anyway it was still a very good dish.
This was a pretty good recipe. I wanted to tweak my regular lasagna to add some spinach. This one fit the bill. I used jarred pesto instead of making my own because my husband doesn't like walnuts. I used my food processor on fresh spinach leaves, which made it blend really well with the pesto. I liked the way the tomato sauce balanced out the pesto/spinach combo, although I thought the amount of spinach and pesto it called for was a little overpowering. I added mushrooms and 1/2 lb of ground sausage and 1/2 lb of ground beef because my husband doesn't call it dinner unless it has meat. I gave it 4 stars because of the overpowering taste of the pesto and the noodles on top got pretty tough. I advise just skipping the last layer of noodles and putting the cheese on top of the last layer of pesto. It was a nice change. All in all though, I think I'm going back to my usual lasagna recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Lasagna with Walnut Pesto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 638
** Calories from Fat: 245
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