Pesto Lasagna

Pesto Lasagna
Pesto Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16

    16

  • uncooked lasagna noodles

  • 2

    2

  • tablespoons olive oil

  • 1

    1

  • small onion, chopped

  • 1

    1

  • (1-lb.) pkg. frozen cut leaf spinach, thawed, drained

  • 1

    1

  • (7-oz.) container refrigerated pesto

  • 2

    2

  • (15-oz.) containers ricotta cheese

  • 1

    1

  • egg

  • 1/2

    1/2

  • teaspoon salt

  • 1/4

    1/4

  • teaspoon nutmeg

  • 1/4

    1/4

  • teaspoon coarse ground black pepper

  • 8

    8

  • oz. (2 cups) shredded mozzarella cheese

  • 1

    1

  • (9-oz.) container refrigerated Alfredo sauce

  • 1

    1

  • oz. (1/4 cup) shredded fresh Parmesan cheese

  • Fresh parsley, if desired

Directions

1 Cook lasagna noodles to desired doneness as directed on package. Drain. 2 Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat until hot. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; stir to combine. Remove from heat. Stir in pesto. 3 In large bowl, combine ricotta cheese, egg, salt, nutmeg and pepper; mix well. 4 Layer 4 cooked noodles in sprayed baking dish. Spread 1/3 of spinach mixture over noodles. Spread 1/3 of ricotta mixture over spinach mixture. Sprinkle with 1/3 of mozzarella cheese. Repeat layers ending with noodles. Spread Alfredo sauce over top layer of noodles. Sprinkle with Parmesan cheese. Spray foil with cooking spray; cover baking dish. 5 Bake at 350°F. for 45 to 55 minutes or until thoroughly heated. Cut into squares to serve. Garnish with parsely.

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