See Also: Pesto Lasagna(recipes)
Pesto di rucola (rocket pesto sauce)(recipes)
Lasagna(recipes)
Spinach-Ham Lasagna(recipes)
Lasagna Supreme(recipes)
Spinach Lasagna(recipes)
Broccoli Lasagna(recipes)
Speedy Lasagna(recipes)
Easy Lasagna(recipes)
Eggplant Lasagna(recipes)

Pesto Lasagna (recipes)


Pesto Lasagna

Yield: Makes 8 servings



Ingredients:



1package (16 ounces) uncooked lasagna noodles

3tablespoons olive oil

1-1/2cups chopped onions

3cloves garlic, finely chopped

3packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Salt and black pepper

3cups (24 ounces) ricotta cheese

1-1/2cups prepared pesto sauce

3/4cup grated Parmesan cheese

1/2cup pine nuts, toasted

6cups (16 ounces) shredded mozzarella cheese

Strips of roasted red pepper (optional)









Preparation:





1.Preheat oven to 350°F. Spray 13X9-inch casserole or lasagna pan with nonstick cooking spray. Partially cook lasagna noodles according to package directions.2.Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 minutes. Season with salt and pepper. Transfer to large bowl.3.Add ricotta cheese, pesto, Parmesan cheese and pine nuts to spinach mixture; mix well.4.Layer 5 lasagna noodles, slightly overlapping, in prepared pan. Top with one third of ricotta mixture and one third of mozzarella. Repeat layers twice.5.Bake about 35 minutes or until hot and bubbly. Garnish with red bell pepper.