Pesto And Pine Nut Lasagna Recipe

Name: Pesto And Pine Nut Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE LASAGNA; 16 ounces lasagna noodles; 2 tablespoons olive oil; 1 small onion, chopped; 3 garlic cloves, minced; 1 (16 ounce) package frozen chopped spinach, thawed and drained; 7 ounces basil pesto; 1/2 cup pine nuts; 30 ounces ricotta cheese; 1 egg; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon red pepper flakes; 1/4 teaspoon ground nutmeg; 2 cups mozzarella cheese, shredded; 1/4 cup grated parmesan cheese; ALFREDO SAUCE; 1/2 cup butter, room temperature; 3/4 cup grated parmesan cheese; 1 cup light cream

Servings: persons

FOR THE LASAGNA
16 ounces lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 (16 ounce) package frozen chopped spinach, thawed and drained
7 ounces basil pesto
1/2 cup pine nuts
30 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
1/4 cup grated parmesan cheese
ALFREDO SAUCE
1/2 cup butter, room temperature
3/4 cup grated parmesan cheese
1 cup light cream

1
Preheat oven to 350 degrees F (175 degrees C).
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 and set aside.
3
In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts.
4
In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes and nutmeg.
5
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.
6
Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat.
7
Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
8
Cover with foil and bake in a preheated oven for 45 to 55 minutes.

1904

kcal

Calories

122

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: FOR THE LASAGNA, 16 ounces lasagna noodles, 2 tablespoons olive oil, 1 small onion, chopped, and more.

Yes, Pesto And Pine Nut Lasagna 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.

Pesto And Pine Nut Lasagna

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