Spinach Lasagna with Walnut Pesto Recipe - Allrecipes.com
Spinach Lasagna with Walnut Pesto Recipe
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Spinach Lasagna with Walnut Pesto

Recipe by  

"A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
  2. Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
  3. If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
  4. Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
  5. Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
  6. Add the walnuts, and continue to blend until the walnuts are finely ground.
  7. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
  8. If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
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  • * For the 2 lbs. fresh spinach, you can substitute 2 (10-ounce) packages fresh baby spinach leaves, or 2 (10-ounce) packages frozen, chopped spinach, defrosted.

Reviews More Reviews

Nov 11, 2010

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.

Oct 11, 2010

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.

Oct 25, 2010

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!

Jan 31, 2011

really good. had 3 servings.

Jan 28, 2011

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!

Jan 25, 2011

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.

Aug 08, 2011

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!!

May 16, 2011

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.


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  • Calories
  • 638 kcal
  • 32%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 32.6 g
  • 65%
  • Sodium
  • 1025 mg
  • 41%

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

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