Pesto-Spinach Lasagna
Pesto-Spinach Lasagna is one of my favorite Italian
dinners. It's so fast and easy to make but tastes like
you spent hours in the kitchen. I normally will make
my own Alfredo but with the addition of a 1/2 cup of
white wine the sauce does not taste like it came out of
a jar. You will be the only one in on the secret! It's so
good it would also make a wonderful meal for
company or the holidays.
Feel free to add chicken if you like..........
You can also use the no-boil noodles and let it set
overnight but be sure to cover it as airtight as you
can to help the pesto not turn dark.
12 lasagna noodles
1 (15 oz) part-skim ricotta cheese
1 (7 oz) pesto (about 3/4 cup)
2 eggs
1/3 cup shredded parmesan cheese
1 (10 oz) frozen chopped spinach, thawed and
squeezed dry
squeezed dry
1 jar (16 oz) Alfredo sauce
1/2 cup white wine
3 cups shredded part skim mozzarella cheese
2 tablespoons Italian seasoned bread crumbs.
*Optional mushroom topping
Fresh mushrooms, sliced
4 tablespoons butter
3 garlic cloves, minced
Cook noodles according to package directions;
drain. Meanwhile, preheat oven to 375 degrees.
Coat a 9x13 pan with cooking spray.
drain. Meanwhile, preheat oven to 375 degrees.
Coat a 9x13 pan with cooking spray.
In a large bowl combine ricotta, pesto, eggs,
parmesan and spinach. In another bowl combine
alfredo sauce and white wine.
parmesan and spinach. In another bowl combine
alfredo sauce and white wine.
Arrange 4 noodles overlapping slightly in the
bottom of the baking dish. Top with 1/2 of the
ricotta mixture, 1 cup of mozzarella and 1/3 of
sauce.
bottom of the baking dish. Top with 1/2 of the
ricotta mixture, 1 cup of mozzarella and 1/3 of
sauce.
Repeat with 4 noodles, remaining ricotta mixture,
1 cup of mozzarella and 1/2 of remaining sauce.
1 cup of mozzarella and 1/2 of remaining sauce.
Top with remaining 4 noodles, mozzarella and
sauce.
sauce.
Sprinkle the breadcrumbs and bake for 45 minutes
or until golden.
or until golden.
Let stand 10 minutes before serving.
Serves 6-8
*Optional mushroom topping
Melt butter in a large skillet and add mushrooms
and garlic. Cook until cooked down and serve over
and garlic. Cook until cooked down and serve over
the lasagna.
To download a copy of this recipe click here.
I am seriously in love with this dish.........
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