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Pesto Lasagna

JAMON0126

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

1 h 30 m servings 712 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1071 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

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Reviews

Read all reviews 55
  1. 73 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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 excep...

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 l...

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

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 pe...

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

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 in t...