Pesto Lasagna With Spinach And Sun-Dried Tomatoes Recipe

Name: Pesto Lasagna With Spinach And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans crushed tomatoes; 1 (6 ounce) can tomato paste; 2 tablespoons garlic, chopped; 1/2 cup onion, diced; 5 tablespoons olive oil; 1 tablespoon onion powder; 1 tablespoon basil; 1 tablespoon oregano; salt and pepper; 20 ounces frozen chopped spinach; 6 sun-dried tomatoes, cut into strips; 15 ounces ricotta cheese; 15 ounces cottage cheese; 1 (10 ounce) jar pesto sauce; 1 egg; salt and pepper; 1 (9 ounce) box no-boil lasagna noodles; 1 lb fresh mozzarella cheese, sliced; 1 (16 ounce) bag pre-shredded pizza cheese

Servings: persons

2 (15 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 tablespoons garlic, chopped
1/2 cup onion, diced
5 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon basil
1 tablespoon oregano
salt and pepper
20 ounces frozen chopped spinach
6 sun-dried tomatoes, cut into strips
15 ounces ricotta cheese
15 ounces cottage cheese
1 (10 ounce) jar pesto sauce
1 egg
salt and pepper
1 (9 ounce) box no-boil lasagna noodles
1 lb fresh mozzarella cheese, sliced
1 (16 ounce) bag pre-shredded pizza cheese

1
Preheat oven to 350u00b0F.
2
Sautegarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
3
Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
4
Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
5
Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.

1433

kcal

Calories

Fat

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 19 ingredients. The key ingredients include: 2 (15 ounce) cans crushed tomatoes, 1 (6 ounce) can tomato paste, 2 tablespoons garlic, chopped, 1/2 cup onion, diced, and more.

Yes, Pesto Lasagna With Spinach And Sun-Dried Tomatoes 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 Lasagna With Spinach And Sun-Dried Tomatoes

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