Spinach-Pesto Lasagne

Spinach-Pesto Lasagne



  • 1 package (16 oz.) Lasagne noodles, uncooked
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 3 cloves garlic,minced
  • 3-10 oz. boxes frozen chopped spinach, thawed and squeezed dry
  • 1/4 tsp nutmeg
  • salt and pepper, to taste
  • 30 oz. whole milk ricotta
  • 1 1/2 cups pesto, recipes follows or store bought.
  • 1 cup Parmesan , grated
  • 1 cup Fontina, grated
  • 1/2 cup pine nuts, toasted
  • 1 lb. mozzarella, shredded


  • 2 cups basil leaves
  • 1 cup parsley sprigs
  • 8 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1 cup Parmesan cheese
  • 2/3 cup olive oil
  • 1/4 cup toasted pine nuts
  • Begin with preparing pesto. Place all ingredients for the pesto except the olive oil in a bowl of a food processor fitted with a metal blade. Process until about a minute and gradually pour in olive oil with motor running, mixing until incorporated. Set side.
  • Preheat oven to 350 degrees.
  • Spray a 9×13 casserole with cooking spray. Partially cook the noodles according to package directions.
  • Heat oil in skillet. Cook the onions until translucent, add garlic and cook until fragrant.Add the spinach; cook and stir for 5 minutes. Season with salt,pepper and nutmeg. Transfer to large bowl.
  • Add the ricotta, pesto, Parmesan and pine nuts to spinach mixture; mix well.
  • In a separate bowl combine the mozzarella and Fontina.
  • Layer 5 noodles , slightly overlapping, in casserole. Top with one-third of ricotta mixture and one-third mozzarella mixture. Repeat layers twice.
  • Bake 35 minutes or until bubbly.
  • Let stand 10 minutes before serving.

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