Easy Spinach Lasagne with Pesto and Cheese
Indulge in this Easy Spinach Lasagne with Pesto and Cheese, a comfort-food classic reimagined with vibrant flavors and creamy layers. Featuring tender lasagne sheets, sautéed garlic-infused spinach, and a rich blend of ricotta, mozzarella, and parmesan cheeses, this recipe is elevated by a luscious pesto cream sauce that adds a fresh, herby twist. With just 20 minutes of prep, this dish layers up beautifully into a baked masterpiece that’s golden, bubbly, and irresistibly cheesy. Perfect for weeknight dinners or impressing guests, it serves six hearty portions and pairs wonderfully with a crisp green salad or crusty bread. Whether you're feeding vegetarians or indulging your love for Italian-inspired fare, this spinach lasagne is a crowd-pleaser packed with flavor and ease.
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets
- 8 cups Fresh spinach
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated parmesan cheese
- 1 cups Pesto sauce
- 0.5 cups Heavy cream
- 1 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet, cooking until wilted, about 3-4 minutes. Season with salt and black pepper. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, 1/4 cup of grated parmesan, and 1/2 cup of shredded mozzarella. Stir until smooth and well combined.
In a separate small bowl, mix the pesto sauce with heavy cream to create a creamy pesto sauce.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the creamy pesto sauce evenly across the bottom of the dish.
Place a layer of lasagne sheets over the pesto sauce, then spread a third of the ricotta mixture over the sheets.
Add a layer of sautéed spinach, followed by a sprinkle of shredded mozzarella. Drizzle a little more creamy pesto sauce over the top.
Repeat the layering process (lasagne sheets, ricotta mixture, spinach, mozzarella, and pesto) until all ingredients are used, finishing with a layer of lasagne sheets on top.
Spread the remaining creamy pesto sauce over the top layer of lasagne sheets. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until bubbly and golden brown on top.
Allow the lasagne to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
5780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.5 g | 422% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 7883 mg | 343% | |
| Total Carbohydrate | 483.6 g | 176% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 15.0 g | ||
| Protein | 228.3 g | 457% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 4965 mg | 382% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1944 mg | 41% | |
*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.
