Pesto Lasagna

A lovely lasagna that's a snap to make with prepared basil pesto and Alfredo sauce, spinach, ricotta, mozzarella, and Parmesan cheese.

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 712 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 small onion, chopped
• ¼ cup grated Parmesan cheese
• 1 (16 ounce) package lasagna noodles
• 2 cups mozzarella cheese, shredded
• 1 (16 ounce) package frozen chopped spinach, thawed
• 7 ounces basil pesto
• 30 ounces ricotta cheese
• 9 ounces Alfredo-style pasta sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

In large skillet over medium heat, sauté onion in olive oil until tender. Stir in spinach; remove from heat and stir in pesto.

Step 4

In a large bowl mix ricotta cheese, egg, salt, pepper, and nutmeg.

Step 5

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.

Step 6

Cover with foil and bake in the preheated oven for 45 to 55 minutes.