spaghetti sauce

Pesto lasagna recipe

The pesto lasagna, a nice choice for a different, tasty meal with a zest of class...

pesto recipe seafood lasagna


• 16 oz lasagna noodles package
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, chopped in small bits
• 16 oz frozen spinach, thawed and well drained
• 7 oz fresh pesto
• 30 oz ricotta cheese
• 1 egg
• salt to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 2 cups grated mozzarella cheese
• 9 oz Alfredo pasta sauce Click here for recipe
• 1/4 cup grated Parmesan cheese


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cook lasagna pasta as per package instructions until al dente, then drain.
3. In large pan over medium heat, cook onion in the extra virgin olive oil until done. Stir in spinach; remove from heat and mix in the fresh pesto.
4. Aside from this, in a large bowl mix the ricotta cheese, the egg, some salt, pepper and ground nutmeg.
5. In a regular lasagna pan, first layer the spinach mixture, then layer the noodles followed by half the ricotta mixture on top.
6. Sprinkle ricotta mixture with the grated mozzarella cheese. Repeat the layers sequence, last layer being noodles.
7. Cover the topmost noodle layer with the Alfredo sauce and sprinkle with grated parmesan.
8. Preheat oven, cover the lasagna pan with a foil and bake in oven for 45 to 55 minutes.
9. Allow the pesto lasagna at least 20 minutes time to chill, prior to cutting.