Description
A creamy and delicious White Pesto Spinach Lasagna that combines layers of ricotta, mozzarella, and fresh spinach with a rich basil pesto.
Ingredients
Scale
- 8 ounces lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 1 cup prepared basil pesto
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
Instructions
- Preheat the oven to 375°F.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, chopped spinach, garlic powder, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
- Spread a thin layer of heavy cream on the bottom of a 9×13 inch baking dish.
- Place a layer of lasagna noodles over the cream.
- Spread half of the ricotta mixture over the noodles, followed by half of the pesto.
- Repeat the layers with another layer of noodles, the remaining ricotta mixture, and the remaining pesto.
- Top with the final layer of noodles.
- Pour the remaining heavy cream over the top layer of noodles and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
- For a lighter version, substitute part of the ricotta with cottage cheese.
- Add cooked chicken or sautéed mushrooms for extra protein and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg