Pesto Lasagna You Have To Try

Cook and World

Friday, December 8, 2023

Pesto Lasagna

"Scrumptious lasagna with basil pesto, spinach and lots of bubbly cheese."

Ingredients :

1 (sixteen ounce) bundle lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 oz. Basil pesto
30 oz ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon floor nutmeg
2 cups mozzarella cheese, shredded
nine oz Alfredo-fashion pasta sauce
1/4 cup grated Parmesan cheese

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H30M

Preheat oven to 350 levels F (a hundred seventy five degrees C).
Bring a large pot of gently salted water to a boil. Add lasagna and cook dinner for eight to ten minutes or till al dente; drain.
In big skillet over medium heat, saute onion inside the olive oil until tender. Add spinach and stir. Remove from heat and stir inside the pesto. In a huge bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
In a 3 quart greased baking dish, layer the noodles then the spinach combination, followed by using the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on pinnacle. Spread the Alfredo sauce over the top and sprinkle with parmesan.
Cover with foil and bake in a preheated oven for forty five to fifty five mins.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it evenly, and make easy-up simpler.

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