Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.

Recipe Summary

prep:
35 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

712 calories; protein 36.6g; carbohydrates 53.7g; fat 40.4g; cholesterol 97.6mg; sodium 1071.3mg. Full Nutrition
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Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2003
I made this for a dinner party and everyone loved it!! I used the jar pesto sauce and alfredo sauce and no cook noodles which made it faster and easier to make. I put a layer of alfredo sauce on the bottom and the top I also added a tsp of fresh garlic to the onion and spinach mixture which added more flavor my husband said it was one of the best dishes I had made!!! Try it!!! Read More
(35)

Most helpful critical review

Rating: 3 stars
09/15/2004
This recipe is okay but I will definitely make some adjustments next time. Too much ricotta cheese (8oz would be fine) and not enough pesto. I substituted mushrooms for the spinach which was a good choice. The directions should include putting a bit of sauce on the bottom of the pan as the bottom layer of noodles got a bit hard. Also the amount of sauce on top is a bit much so either spread it out through the dish or just pour 1/2 the called for amount on top. Even with all that said I will make again. Read More
(41)
79 Ratings
  • 5 star values: 42
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
09/14/2004
This recipe is okay but I will definitely make some adjustments next time. Too much ricotta cheese (8oz would be fine) and not enough pesto. I substituted mushrooms for the spinach which was a good choice. The directions should include putting a bit of sauce on the bottom of the pan as the bottom layer of noodles got a bit hard. Also the amount of sauce on top is a bit much so either spread it out through the dish or just pour 1/2 the called for amount on top. Even with all that said I will make again. Read More
(41)
Rating: 5 stars
10/06/2003
I made this for a dinner party and everyone loved it!! I used the jar pesto sauce and alfredo sauce and no cook noodles which made it faster and easier to make. I put a layer of alfredo sauce on the bottom and the top I also added a tsp of fresh garlic to the onion and spinach mixture which added more flavor my husband said it was one of the best dishes I had made!!! Try it!!! Read More
(35)
Rating: 5 stars
10/17/2005
I HAD A BUNCH OF FRESH SPINACH TO USE UP SO I TRIED THIS RECIPE. I DIDN'T HAVE ANY BASIL PESTO ON HAND SO I USED CLASSICO SUN-DRIED TOMATO PESTO AND SUN-DRIED TOMATO ALFREDO SAUCE. I SAUTEED THE ONION WITH GARLIC SLICED MUSHROOMS SHREDDED CARROTS AND CHOPPED ZUCCHINI WHICH I SEASONED WITH NATURE'S SEASON SALT MIXTURE INSTEAD OF ADDING SALT TO THE CHEESE FILLING. I MIXED THE PARMESAN INTO THE CHEESE FILLING AND LEFT OUT THE NUTMEG BECAUSE I DIDN'T THINK IT WOULD GO WITH THE SUN-DRIED TOMATO SAUCE. I LAID UNCOOKED SPINACH LEAVES ON TOP OF THE VEGGIE FILLING IN EACH LAYER. I HATE COOKING LASAGNA NOODLES SO I LAID THEM IN THE GLASS BAKING DISH POURED BOILING WATER OVER THEM AND LET THEM SOAK WHILE I PREPARED THE VEGETABLES AND THE CHEESE FILLING. I USED A 16-OZ JAR OF ALFREDO SAUCE AND POURED ABOUT HALF OF IT INTO THE DISH BEFORE I PUT IN THE FIRST LAYER OF NOODLES AND THEY COOKED JUST FINE IN THE SAUCE. THIS IS THE FIRST VEGGIE LASAGNA I HAVE EVER MADE AND IT TURNED OUT GREAT! Read More
(34)
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Rating: 5 stars
05/09/2006
This was loved so much by my dad that I was inspired to write my first review. I've made this dish twice now. Very yummy and decadent. Great for company. I followed the recipe with the exception of using an entire jar of Bertolli Alfredo sauce (16 oz.) and only 9 lasanga noodles (3 layers). Added a little extra sauce inbetween layers and the rest on top. Read More
(16)
Rating: 4 stars
07/14/2003
This was tasty. I used Classico pesto and alfedo sauces, which I thought tasted great and made it easy to make. The only thing I might change in the future is to add some alfredo sauce on each layer instead of only on top, to add a little more flavour. Read More
(15)
Rating: 4 stars
10/06/2003
I made my own alfredo sauce since I don't like the sauce in the jar! This dish tastes better warmed up. Read More
(14)
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Rating: 5 stars
11/29/2010
Yum! Great combonation of flavors. Made "lasagna roll-ups" instead of a pan of lasagna. Easier to make lasagna for two. Nixed the onion and spinach. Baked chicken breasts in oven smeared with pesto. Chopped. Used half ricotta half cottage cheese. Layered noodle alfredo sauce ricotta/cottage mixture chicken more pesto sprinkle cheese black pepper roll up top with more alfredo sauce mozz & parm. Read More
(13)
Rating: 5 stars
05/16/2003
I added some grilled chicken to this and it was incredible! Read More
(12)
Rating: 5 stars
02/22/2011
Excellent! I served this for six men for lunch and they loved it! I would recommend putting a thin layer of alfredo sauce on the bottom of the pan before you put your first layer of noodles in the pan. I used a 12oz jar of alfredo sauce and the freshed prepared pesto sauce Costco offers on a regular basis. Read More
(10)
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