Easy Spinach Lasagne With Pesto And Cheese Food
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
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
EASY PESTO LASAGNA ROLL-UPS
Dinner dilemma? Don't miss this family-friendly recipe for Easy Pesto Lasagna Roll-Ups made with just six simple ingredients. I've traded the luscious layers of lasagna for their rolled counterparts and added a flavor-packed addition to the creamy ricotta: basil pesto! Are you doubting the marinara-pesto combo as much as I was? It may seem odd to incorporate two classic Italian sauces into one dish, but one forkful of these flavor-packed rolls and you'll be chiming in with your own rendition of "When two become one...." #SpiceGirls #IAmOld #AndNotHip Once the lasagna noodles are filled and rolled, they're arranged side by side in a pool of marinara sauce, then topped with even more sauce and a drizzle of pesto. A final shower of shredded mozzarella and grated Parmesan, and you are well on your way to winning dinner.
Provided by Kelly Senyei
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain and arrange in a layer on the prepared baking sheet.
- In a medium bowl, stir together the ricotta cheese with 1/2 cup of the pesto. Divide the ricotta mixture evenly among the noodles, spreading it the length of each noodle. Divide 1 cup of the marinara sauce evenly among the 8 noodles, spreading it on top of the ricotta mixture.
- Add 1 1/2 cups of the remaining marinara sauce to the bottom of a 13-by-9-inch baking dish.
- Roll up the lasagna noodles, then arrange them seam-side down in the baking dish. Top them with the remaining 1 cup marinara sauce and 1/4 cup pesto. Cover the baking dish securely with foil and bake for 30 minutes.
- Remove the foil, top the roll-ups with the mozzarella cheese and continue baking, uncovered, until the cheese is melted, about 5 minutes. Remove the dish from the oven, top the lasagna roll-ups with the grated Parmesan cheese and serve.
EASY SPINACH LASAGNE
I found this recipe on a can of spinach several years ago. It is very hearty and easy to make. I like using canned diced tomatoes instead of spaghetti sauce. The taste is much "cleaner".
Provided by Patsy A.
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain.
- Cook meat with tomatoes in skillet over medium-high 7 minutes. Drain spinach well, squeezing out excess liquid, blend with ricotta cheese.
- Layer 3 noodles, ½ spinach mixture, 1/3 tomato mixture and 1/3 cheese in a 9 x 12-inch baking dish. Repeat, ending with noodles, tomatoes and cheese.
- Bake at 350°, 30 minutes or until heated through. Garnish with sliced green onions and serve with Parmesan cheese, if desired.
Nutrition Facts : Calories 344.1, Fat 22.6, SaturatedFat 12.5, Cholesterol 98.3, Sodium 422.9, Carbohydrate 6.1, Fiber 2.1, Sugar 1, Protein 29.6
SIMPLE SPINACH LASAGNA
So yummy! You can also substitute ground turkey or another veggie for the spinach.
Provided by LSPACE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
- Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
- Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g
EASY SPINACH LASAGNE WITH PESTO AND CHEESE
Make and share this Easy Spinach Lasagne With Pesto and Cheese recipe from Food.com.
Provided by -------
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 13x9 inch baking dish or lasagne pan.
- Spread 1/2 cup pasta sauce on bottom of dish.
- Mix together Ricotta, egg, and pesto until thoroughly blended.
- Layer noodles, ricotta and pesto mixture, spinach, 1/2 cup parmesan, 1 cup mozzarella, and 1 cup pasta sauce.
- Repeat layers using remaining ingredients.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 477.7, Fat 28.5, SaturatedFat 15.8, Cholesterol 119.5, Sodium 1166.5, Carbohydrate 25.7, Fiber 6.1, Sugar 12.8, Protein 30.7
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