Name: Pesto Lasagna
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Lasagna noodles - 1 (16 ounce) package; Olive oil - 2 tablespoons; Onion, chopped - 1 small; Frozen chopped spinach, thawed - 1 (16 ounce) package; Basil pesto - 7 ounces; Ricotta cheese - 30 ounces; Egg - 1; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Mozzarella cheese, shredded - 2 cups; Alfredo-style pasta sauce - 9 ounces; Grated Parmesan cheese - ¼ cup

Ingredients for - Pesto Lasagna

1. Lasagna noodles 1 (16 ounce) package

2. Olive oil 2 tablespoons

3. Onion, chopped 1 small

4. Frozen chopped spinach, thawed 1 (16 ounce) package

5. Basil pesto 7 ounces

6. Ricotta cheese 30 ounces

7. Egg 1

8. Salt ½ teaspoon

9. Ground black pepper ¼ teaspoon

10. Ground nutmeg ¼ teaspoon

11. Mozzarella cheese, shredded 2 cups

12. Alfredo-style pasta sauce 9 ounces

13. Grated Parmesan cheese ¼ cup

How to cook deliciously - Pesto Lasagna

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

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.

3 . Stage

In large skillet over medium heat, sauté onion in olive oil until tender. Stir in spinach; remove from heat and stir in pesto.

4 . Stage

In a large bowl mix ricotta cheese, egg, salt, pepper, and nutmeg.

5 . Stage

In a 3-quart greased baking dish, layer noodles then spinach mixture, followed by ricotta mixture. Sprinkle with mozzarella cheese. Repeat the layers ending with noodles on top. Spread Alfredo Sauce on top of noodles and sprinkle with Parmesan cheese.

6 . Stage

Cover with foil and bake in the preheated oven for 45 to 55 minutes.