Pesto Lasagne Recipe

Name: Pesto Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh spinach; 1 c. minced onion; 3 Tbsp. olive oil; salt and pepper to taste; 1/2 c. grated Parmesan cheese; extra olive oil for top; 1 c. pesto (regular basil or sun dried tomato); 2 lb. (4 c.) Ricotta cheese; 1/2 c. toasted sunflower seeds; 20 to 24 lasagne noodles; 1 lb. Mozzarella cheese

Servings: persons

1 lb. fresh spinach
1 c. minced onion
3 Tbsp. olive oil
salt and pepper to taste
1/2 c. grated Parmesan cheese
extra olive oil for top
1 c. pesto (regular basil or sun dried tomato)
2 lb. (4 c.) Ricotta cheese
1/2 c. toasted sunflower seeds
20 to 24 lasagne noodles
1 lb. Mozzarella cheese

1
Filling:
2
Clean and stem spinach.
3
Chop very fine.
4
Set aside. In a large, heavy skillet, saute onion in 2 tablespoons of olive oil (rest of oil is for noodles) until soft, 5 to 8 minutes.
5
Add salt and pepper.
6
Remove from heat.
7
Stir spinach into hot onions. Transfer into large bowl.
8
Add half of grated Parmesan cheese, the pesto, Ricotta and sunflower seeds.
9
Grind in some extra pepper. Mix thoroughly.
10
Set aside.

3021

kcal

Calories

Fat

398

Carbs

143

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 11 ingredients. The key ingredients include: 1 lb. fresh spinach, 1 c. minced onion, 3 Tbsp. olive oil, salt and pepper to taste, and more.

Yes, Pesto Lasagne 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 Lasagne

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