Pesto Lasagna

By sarah_dillard

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

Preparation

Step 1

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.