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Recipe Pesto Lasagna (Pasta)
Home Cooking Recipes
Required Ingredients:
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 (16 ounce) package frozen chopped spinach, thawed
- 7 ounces basil pesto
- 30 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups mozzarella cheese, shredded
- 9 ounces Alfredo-style pasta sauce
- 1/4 cup grated Parmesan cheese
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil.
- Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet over medium heat, saute onion in the olive oil until tender.
- Add spinach and stir.
- Remove from heat and stir in the pesto.
- In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture.
- Sprinkle with mozzarella.
- Repeat the layers ending with noodles on top.
- Spread the Alfredo sauce over the top and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
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