Spinach Pesto Lasagna

By talsy

Ingredients

• 12 Lasagna noodles, cook according to package directions
• 20 oz frozen chopped spinach thawed and squeezed dry
• 7 oz basil pesto
• 30 oz ricotta cheese
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp onion powder
• 2 cups mozzarella cheese, shredded
• 12 oz Alfredo style pasta sauce, divided
• 1/4 cup grated parmesan cheese

Details

Preparation time 35mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350

Stir spinach, pesto and half the Alfredo sauce together in medium bowl.

In large bowl mix ricotta, egg, salt, pepper, onion powder and nutmeg.

In 9x13 greased dish, layer the noodles then spinach mixture followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the remainder of the Alfredo sauce over the top and sprinkle with parmesan.

Cover with foil bake for 50 minutes, remove foil bake for additional 5-10 minutes until cheese is lightly browned.