Lasagna Al Pesto Recipe

Name: Lasagna Al Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 lasagna noodles; 2 (10 ounce) packages frozen chopped spinach, defrosted; 4 cups ricotta cheese; 1 cup pesto sauce; 4 large garlic cloves, minced; 1/2 teaspoon salt; fresh black pepper, to taste; 3/4 cup parmesan cheese, grated; 1/3 cup pine nuts, toasted; 1 lb mozzarella cheese, grated

Servings: persons

1
Preheat oven to 350 degrees. Lightly oil a 9x13 baking dish.
2
Bring a large pot of water to boil. Add the noodles and cook them for 4 to 5 minutes. They will be undercooked. Drain the noodles and lay them flat on a counter or tray.
3
Thoroughly drain defrosted spinach and squeeze out all extra water.
4
Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts. Mix well.
5
To prepare the dish, place a layer of noodles on the bottom of the pan. Spread about 1/3 of the filling over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Follow with another layer of noodles, 1/3 filling and 1/3 cheese. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top.
6
Bake for 50 minutes. If the top browns too quickly, cover with foil.

2595

kcal

Calories

Fat

346

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 lasagna noodles, 2 (10 ounce) packages frozen chopped spinach, defrosted, 4 cups ricotta cheese, 1 cup pesto sauce, and more.

Yes, Lasagna Al Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna Al Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions