Pesto lasagne

    Pesto lasagne

    (75)
    25saves
    1hr20min


    65 people made this

    About this recipe: Scrumptious lasagne with basil pesto, spinach and plenty of bubbly cheese.

    Ingredients
    Serves: 8 

    • 500g lasagne sheets
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 500g frozen spinach, thawed
    • 200g basil pesto
    • 1kg ricotta cheese
    • 1 egg
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground nutmeg
    • 225g mozzarella cheese, shredded
    • 250g shop bought cheese sauce
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. In large frying pan 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.
    4. In a 3 litre greased baking dish, layer the lasagne sheets then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with lasagne sheets on top. Spread the cheese sauce over the top and sprinkle with parmesan.
    5. Cover with foil and bake in a preheated oven for 45 to 55 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (75)

    Reviews in English (73)

    by
    39

    This recipe is okay, but I will definitely make some adjustments next time. Too much ricotta cheese (8oz would be fine) and not enough pesto. I substituted mushrooms for the spinach, which was a good choice. The directions should include putting a bit of sauce on the bottom of the pan as the bottom layer of noodles got a bit hard. Also, the amount of sauce on top is a bit much so either spread it out through the dish or just pour 1/2 the called for amount on top. Even with all that said, I will make again.  -  14 Sep 2004  (Review from Allrecipes US | Canada)

    by
    33

    I HAD A BUNCH OF FRESH SPINACH TO USE UP, SO I TRIED THIS RECIPE. I DIDN'T HAVE ANY BASIL PESTO ON HAND, SO I USED CLASSICO SUN-DRIED TOMATO PESTO AND SUN-DRIED TOMATO ALFREDO SAUCE. I SAUTEED THE ONION WITH GARLIC, SLICED MUSHROOMS, SHREDDED CARROTS AND CHOPPED ZUCCHINI WHICH I SEASONED WITH NATURE'S SEASON SALT MIXTURE INSTEAD OF ADDING SALT TO THE CHEESE FILLING. I MIXED THE PARMESAN INTO THE CHEESE FILLING AND LEFT OUT THE NUTMEG BECAUSE I DIDN'T THINK IT WOULD GO WITH THE SUN-DRIED TOMATO SAUCE. I LAID UNCOOKED SPINACH LEAVES ON TOP OF THE VEGGIE FILLING IN EACH LAYER. I HATE COOKING LASAGNA NOODLES, SO I LAID THEM IN THE GLASS BAKING DISH, POURED BOILING WATER OVER THEM AND LET THEM SOAK WHILE I PREPARED THE VEGETABLES AND THE CHEESE FILLING. I USED A 16-OZ JAR OF ALFREDO SAUCE AND POURED ABOUT HALF OF IT INTO THE DISH BEFORE I PUT IN THE FIRST LAYER OF NOODLES, AND THEY COOKED JUST FINE IN THE SAUCE. THIS IS THE FIRST VEGGIE LASAGNA I HAVE EVER MADE AND IT TURNED OUT GREAT!  -  17 Oct 2005  (Review from Allrecipes US | Canada)

    by
    33

    I made this for a dinner party and everyone loved it!! I used the jar pesto sauce and alfredo sauce and no cook noodles which made it faster and easier to make. I put a layer of alfredo sauce on the bottom and the top, I also added a tsp of fresh garlic to the onion and spinach mixture which added more flavor, my husband said it was one of the best dishes I had made!!! Try it!!!  -  06 Oct 2003  (Review from Allrecipes US | Canada)

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