Pesto Lasagna

Pesto Lasagna

52
JAMON0126 0

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

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

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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

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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

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  • Prep

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  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.

Reviews

52
  1. 67 Ratings

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Most helpful positive review

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...

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...

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 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...

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...

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!

I used this for my sister's bridal shower along with jojolyn's Pasta Bake. Everyone loved it and many asked for the recipes. I didn't get to eat until the end of the party and I thought it was O...