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Basil Pesto Lasagna

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PREP TIME
35 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner
Basil Pesto Lasagna
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
Instructions
1
Heat your oven to a high temperature of three hundred fifty degrees Fahrenheit or one seventy-five degrees Celsius.
2
Fill a large container with water and add a small amount of salt to the water. Place this mixture on the stove and bring it to a rolling boil.
3
Add lasagna noodles to the boiling water and cook for eight to ten minutes, or until they are firm but still slightly resistant; then drain the water.
4
In a large pan over medium heat, cook an onion in olive oil until it is soft and tender. Stir in a handful of spinach leaves; then remove the pan from the heat source and add some pesto to the mixture.
5
In a large bowl, combine ricotta cheese, an egg, salt, pepper, and a pinch of nutmeg.
6
Place lasagna noodles in a three-quart baking dish that has been greased with oil or butter.
7
Alternate layers of noodles, spinach mixture, and ricotta mixture in the baking dish. Sprinkle mozzarella cheese over each layer.
8
Repeat the layers, finishing with noodles on top of the dish.
9
Spread a creamy Alfredo sauce over the noodles and sprinkle with Parmesan cheese.
10
Cover the dish with aluminum foil and bake in the preheated oven for forty-five to fifty-five minutes.