Recipe: at dinner Pesto Spinach Lasagna

Recipe: at dinner Pesto Spinach Lasagna Delicious, fresh and tasty.

Pesto Spinach Lasagna. Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese. No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. This pesto lasagna is a delicious meat free lasagna.

It's rich and creamy, and perfect cool weather comfort food..

Reserve to a small bowl and mix with ricotta and pesto.

White Pesto Spinach Lasagna Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms.

You can cook Pesto Spinach Lasagna using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pesto Spinach Lasagna

1. Prepare of Tomato Sauce.

2. It’s 4 large of tomatoes.

3. It’s 1 large of onion.

4. It’s 2 clove of garlic.

5. You need 1 of ½ red chilli.

6. Prepare 1 of salt.

7. You need 1 of black pepper.

8. You need 1 tsp of dried oregano or basil.

9. You need 1 of oil.

10. Prepare of Spinach.

11. You need 400 grams of frozen spinach leaves.

12. It’s 1 of ½ dl water.

13. It’s 1 of salt.

14. You need 1 of black pepper.

15. It’s of Lasagna.

16. Prepare 100 grams of green pesto.

17. It’s 1 of grated mozzarella for finishing.

This is a great meal for entertaining, just make ahead, and bake up before guests arrive!

Spinach, Pesto, and Fontina Lasagna Recipe.

For sauce: Melt butter in heavy large saucepan over medium heat.

Layers of custardy ricotta, sautéed mushrooms, garlicky pesto, a whole pound of spinach (because yes, lasagna can be slightly virtuous), and a creamy black pepper-flecked cheese sauce make up the blueprint of this next-level lasagna.

Pesto Spinach Lasagna step by step

1. Preheat the oven to 175C..

2. Prepare the spinach. On medium heat defrost the leaves with water, mix to keep from boiling. Season, and move aside..

3. Make the tomato sauce.

• Chop the tomatoes into small cubes, and finely chop the cleaned chilli. Crush garlic cloves finely. Cut onion into small cubes.
• Heat a frying pan on high heat, add oil and the onion, garlic and chilli. Turn for few minutes, until onions start glisten.
• Add tomatoes, and keep on high heat. Keep on eye to keep from burning. Let simmer until the sauce thickens and some of the tomatoes can be crushed into paste. Season and check the taste. Move aside..

1. Start assembling the lasagna in a deep oven pan. First layer must be tomato sauce, then spinach, then lasagna sheets. Repeat these steps, spread pesto on the spinach, and press sheets on top of it. Finish with a layer of tomato sauce and grated mozzarella..

2. Cook in 175C oven for 30-40 minutes. Keep an eye on the lasagna. When finished, let first sit for 5 minutes before service..

Additionally, you could mix in finely sliced broccoli, zucchini, and onions for extra veggie goodness.

Heat a large skillet over medium heat.

Prepare the béchamel sauce as directed.

Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.

Lay three lasagna noodles over pesto-tomato spread, trimming if needed.