Pesto Recipes: Pesto Lasagna | Submitted By: Monica

1 (16 ounce) package lasagna noodles2 tablespoons olive oil1 small onion, chopped1 (16 ounce) package frozen chopped spinach, thawed7 ounces basil pesto30 ounces ricotta cheese1 egg1/2 teaspoon salt1/4 teaspoon ground black pepper1/4 teaspoon ground nutmeg2 cups mozzarella cheese, shredded9 ounces Alfredo-style pasta sauce1/4 cup grated Parmesan cheesePreheat 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. Amount Per Serving  Calories: 701 | Total Fat: 39.7g | Cholesterol: 99mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 701

Total Fat: 39.7gCholesterol: 99mgSodium: 1033mgTotal Carbs: 53.6g    Dietary Fiber: 4.4gProtein: 35.6g VIEW DETAILED NUTRITION
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