"A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto." — California Walnut Board
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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.
Great recipe! I followed recipe but added an extra 4 ounces of mozzarella and a layer of grilled sliced zucchini. Also used uncooked wheat lasagna noodles. I made this for a baptism lunch for a bunch of meat eaters...it had them asking for the recipe! YUM!!
* 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 from Fat: 245
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