Cheese Pesto Lasagna
Elevate your lasagna game with this irresistibly creamy Cheese Pesto Lasagna! This vibrant twist on the Italian classic features layers of tender lasagna noodles, a rich ricotta and pesto mixture, and fresh sautéed spinach, all interwoven with gooey mozzarella and nutty Parmesan cheese. The secret lies in the homemade pesto-infused filling, which adds a burst of fresh, herbaceous flavor to every bite. Perfectly baked until golden and bubbly, this lasagna is as stunning as it is delicious—a guaranteed crowd-pleaser for weeknight dinners or special gatherings. Serve it warm and watch as the cheesy, flavorful layers steal the show!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 16 oz ricotta cheese
- 1 cup pesto sauce
- 3 cups mozzarella cheese, shredded
- 1.5 cups Parmesan cheese, grated
- 1 egg
- 3 cups spinach leaves, fresh and chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions, usually about 8-10 minutes. Drain them and set aside, ensuring they don't stick together.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook for 3-4 minutes until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, pesto sauce, egg, milk, 1 cup of shredded mozzarella, 0.5 cup of grated Parmesan, and the cooked spinach mixture. Mix well and season with salt and pepper to taste.
Spread a thin layer of the cheese-pesto mixture on the bottom of a 9x13-inch baking dish.
Lay 3 sheets of cooked lasagna noodles on top of the mixture. Spread a layer of the cheese-pesto mixture evenly over the noodles, then sprinkle a layer of shredded mozzarella and grated Parmesan. Repeat the layering process until all the noodles and filling are used, finishing with a top layer of mozzarella and Parmesan cheese.
Cover the lasagna with aluminum foil, making sure it doesn’t touch the cheese to prevent sticking.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Serve warm and enjoy your homemade Cheese Pesto Lasagna!
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 696 mg | 54% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
