Best Pesto Lasagna W Spinach And Mushrooms Recipes

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PESTO LASAGNA



Pesto Lasagna image

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

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 ounces basil pesto
30 ounces ricotta cheese
1 egg
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
9 ounces Alfredo-style pasta sauce
¼ cup grated Parmesan cheese

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 SPINACH LASAGNE WITH PESTO AND CHEESE



Easy Spinach Lasagne With Pesto and Cheese image

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

2 cups ricotta cheese
1 cup shredded parmesan cheese
1 large egg
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package prepared pesto sauce
3 cups chunky pasta sauce
12 no-boil lasagna noodles
2 cups shredded mozzarella cheese

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

SLOW COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - (4.3/5)



Slow Cooker Pesto Lasagna with Spinach and Mushrooms Recipe - (4.3/5) image

Provided by ForkAndTheCork

Number Of Ingredients 12

4 Cups torn spinach
2 Cups cremini mushrooms, sliced
1/2 Cup prepared pesto (I like costo's brand)
3/4 Cup shredded mozzarella cheese
3/4 Cup shredded provolone cheese
1 (15 oz) carton ricotta cheese
1 large egg, lightly beaten
3/4 Cup grated fresh parmesan cheese, divided
1 Jar (25.5 oz) tomato basil pasta sauce
1 (8 oz) can tomato sauce
2 heaping Tablespoons tomato paste
12 lasagna noodles, not cooked.

Steps:

  • Wilt spinach in a saucepan with a few tablespoons of water. Drain, squeeze dry, and coarsly chop. Combine spinach, mushrooms, and pesto in a medium bowl, set aside. Combine mozzarella, provolone, ricotta, beaten egg, and stir well. Stirl in 1/4 cup parmesan, set aside. Combine pasta sauce, tomato sauce, tomato paste. Spread 1 cup of pasta sauce mixture in the bottom of a slow cooker. Arrange 3 noodle over pasta sauce, top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat with layers, ending with spinach mixture each time, and last layer is just noodles and pasta sauce. Sprinkle with remaining parmesand cover with lid, cook on low for 5 hours or until done. 8 servings.

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA



Super-Fast Spinach, Pesto and Cheese Lasagna image

Categories     Cheese     Pasta     Bake     Vegetarian     Parmesan     Ricotta     Spinach     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

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.

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