Description
Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
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
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 cups mozzarella cheese, shredded
- 9 ounces Alfredo-style pasta sauce
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the 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
- sauté onion in olive oil until tender. Stir in spinach; remove from heat and stir in pesto.
- In a large bowl mix ricotta cheese
- egg
- salt
- pepper
- and nutmeg.
- In a 3-quart greased baking dish
- layer noodles then spinach mixture
- followed by ricotta mixture. Sprinkle with mozzarella cheese. Repeat the layers ending with noodles on top. Spread Alfredo sauce on top of noodles and sprinkle with Parmesan cheese.
- Cover with foil and bake in the preheated oven for 45 to 55 minutes.
Prep Time: 35 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 8