Lasagna noodles layered with pesto, ricotta and mozzarella cheese - a mouth-watering Italian casserole!
Pesto Lasagna
- Prep Time 35 min
- Total 1 hr 30 min
- Ingredients 14
- Servings 8
Ingredients
- 16 uncooked lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 (1-lb.) pkg. frozen cut leaf spinach, thawed, drained
- 1 (7-oz.) container refrigerated pesto
- 2 (15-oz.) containers ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon coarse ground black pepper
- 8 oz. (2 cups) shredded mozzarella cheese
- 1 (9-oz.) container refrigerated Alfredo sauce
- 1 oz. (1/4 cup) shredded fresh Parmesan cheese
- Fresh parsley, if desired
Instructions
-
Step1Cook lasagna noodles to desired doneness as directed on package. Drain.
-
Step2Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat until hot. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; stir to combine. Remove from heat. Stir in pesto.
-
Step3In large bowl, combine ricotta cheese, egg, salt, nutmeg and pepper; mix well.
-
Step4Layer 4 cooked noodles in sprayed baking dish. Spread 1/3 of spinach mixture over noodles. Spread 1/3 of ricotta mixture over spinach mixture. Sprinkle with 1/3 of mozzarella cheese. Repeat layers ending with noodles. Spread Alfredo sauce over top layer of noodles. Sprinkle with Parmesan cheese. Spray foil with cooking spray; cover baking dish.
-
Step5Bake at 350°F. for 45 to 55 minutes or until thoroughly heated. Cut into squares to serve. Garnish with parsely.
Nutrition
670
Calories
40g
Total Fat
33g
Protein
45g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 670
- Calories from Fat
- 360
- Total Fat
- 40g
- 62%
- Saturated Fat
- 17g
- 85%
- Cholesterol
- 100mg
- 33%
- Sodium
- 830mg
- 35%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 6g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 10%
- 10%
- Calcium
- 70%
- 70%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 4 Fat;Tips from the
Pillsbury Kitchens
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