PESTO AND PINE NUT LASAGNA

Pesto and Pine Nut Lasagna image

Provided by Shannon Cooks

Categories Spinach

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 18

16 ounces lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 (16 ounce) package frozen chopped spinach, thawed and drained
7 ounces basil pesto
1/2 cup pine nuts
30 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
1/4 cup grated parmesan cheese
1/2 cup butter, room temperature
3/4 cup grated parmesan cheese
1 cup light cream

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 and set aside.
In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts.
In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes 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.
Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat.
Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Nutrition Facts : Calories 589.7, Fat 35.7, SaturatedFat 18.3, Cholesterol 110.9, Sodium 507.8, Carbohydrate 45.6, Fiber 9.5, Sugar 2.3, Protein 26.5