WHITE PESTO SPINACH LASAGNA
Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This is a great meal for entertaining, just make ahead, and bake up before guests arrive!
Provided by Tieghan Gerard
Time 1h15m
Number Of Ingredients 15
Steps:
- 1.Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.2. Heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate. 3. Add the butter, garlic and oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the Raclette cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.4. In a medium bowl combine the ricotta, spinach, and pesto.5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the cheese sauce, and half of the mushrooms. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture, another 1/4 of the cheese sauce, and the remaining mushrooms. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.
Nutrition Facts : Calories 1158 kcal, ServingSize 1 serving
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
- Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
- Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
SPINACH LASAGNA WITH WALNUT PESTO
A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto.
Provided by California Walnuts
Categories Vegetarian Lasagna
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
- Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
- If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
- Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
- Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
- Add the walnuts, and continue to blend until the walnuts are finely ground.
- Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
- If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 64.3 g, Cholesterol 45.5 mg, Fat 27.2 g, Fiber 7.4 g, Protein 32.6 g, SaturatedFat 7.1 g, Sodium 1024.9 mg, Sugar 13.7 g
EASY PESTO LASAGNE
This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce
Provided by Good Food team
Categories Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.
- Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.
Nutrition Facts : Calories 787 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
SPINACH, ARTICHOKE, & PESTO LASAGNA
The base idea for this recipe came from a diet cookbook, but I've made a great many changes over the years. This is one of my favorite recipes, because it's very flavorful and reheats well. I usually use no-boil lasagna noodles for convenience, but have also had very good results with whole-wheat lasagna noodles boiled just to the point of being slightly "under cooked". Also, the shredded mozzarella can be replaced with pre-shredded "mixed Italian cheeses" available at most grocery stores. Finally, the Classico brand pesto tends to be very liquid, which is good for this recipe. If you can't find this brand and the pesto that you use is very thick, try mixing in a teaspoon or so of olive oil.
Provided by foxfyre
Categories One Dish Meal
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
- Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
- Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
- Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
- Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
- Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
- Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
- Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
- Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
- Cover baking dish with aluminum foil and bake for 45 minutes.
- Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
- Let stand 5 - 10 minutes before serving.
Nutrition Facts : Calories 359.4, Fat 18.7, SaturatedFat 10.1, Cholesterol 55.4, Sodium 457.4, Carbohydrate 26.7, Fiber 16.8, Sugar 2.2, Protein 30
PESTO LASAGNA (SPINACH & CHEESE)
Make and share this Pesto Lasagna (Spinach & Cheese) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Oil 13"x9" casserole dish.
- In a large skillet, heat olive oil.
- Sauté onion and garlic until onion is transparent.
- Add spinach; cook, stirring constantly for 5 minutes.
- Season with salt and pepper.
- Transfer to a large bowl.
- Add ricotta, pesto, Parmesan, and nuts to spinach; mix well.
- Layer 5 lasagne noodles in bottom of casserole dish, slightly overlapping each other.
- Top with 1/3 of spinach mixture and 1/3 of mozarella cheese.
- Repeat layers twice.
- Bake until hot and bubbly (35 minutes).
Nutrition Facts : Calories 740, Fat 38.2, SaturatedFat 17.7, Cholesterol 96.2, Sodium 625.9, Carbohydrate 64, Fiber 11.5, Sugar 4.5, Protein 40.3
PESTO LASAGNA
Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
Provided by JAMON0126
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g
SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
More about "pesto lasagna spinach cheese recipes"
SPINACH, PESTO, AND FONTINA LASAGNA RECIPE | BON APPéTIT
From bonappetit.com
- Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper. DO AHEAD Sauce can be made up to 1 day ahead. Cover and chill.
- Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10 to 15 minutes longer.
- Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.
- Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
LASAGNA WITH SPINACH PESTO RECIPE | SAPUTO CHEESE
From saputo.ca
4 CHEESE SAGE PESTO FLORENTINE LASAGNA. - HALF BAKED …
From halfbakedharvest.com
THREE-CHEESE PESTO LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPINACH PESTO LASAGNA RECIPE (KETO FRIENDLY) - SIP BITE GO
From sipbitego.com
SUPER FAST SPINACH, PESTO AND CHEESE LASAGNA - RECIPE GIRL
From recipegirl.com
Estimated Reading Time 2 mins
RECIPE: THREE CHEESE LASAGNA WITH PESTO & SPINACH
From blueapron.com
5/5 (1)Total Time 25 minsCuisine ItalianCalories 920 per serving
RECIPE: THREE CHEESE LASAGNA WITH PESTO & SPINACH - BLUE APRON
From blueapron.com
FAST-AND-EASY PESTO LASAGNA RECIPE - KRISTEN STEVENS - FOOD & WINE
From foodandwine.com
PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE
From myrecipes.com
OVEN-BAKED THREE CHEESE LASAGNA WITH PESTO & SPINACH
From blueapron.com
WALNUT PESTO RECIPE | THE RECIPE CRITIC
From therecipecritic.com
RECIPE: RAVIOLI MAKES A LASAGNA-LIKE CASSEROLE - VICTORIA TIMES …
From timescolonist.com
RECIPE: SPINACH-PESTO LASAGNA | COOKING ON THE SIDE
From cookingontheside.com
SLOW-COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS
From more.ctv.ca
COTTAGE CHEESE IS THE NONTRADITIONAL KEY TO A DELICIOUS LASAGNA
From thedailymeal.com
PESTO + SPINACH LASAGNA
From eatbanza.com
TRADER JOE’S MEATBALL AND TORTELLINI PESTO SOUP RECIPE
From simplyrecipes.com
10+ HEALTHY 5-INGREDIENT DINNER RECIPES IN 15 MINUTES | EATINGWELL
From eatingwell.com
HOUSE & HOME - SPINACH, RICOTTA & PESTO LASAGNA RECIPE
From houseandhome.com
SPINACH AND RICOTTA LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love