Pesto Lasagna Pie
Discover the ultimate comfort food fusion with this Pesto Lasagna Pie! This easy-to-make recipe layers tender lasagna noodles, creamy ricotta blended with fresh spinach, vibrant pesto sauce, and gooey mozzarella for a flavorful twist on classic lasagna. Baked to golden perfection in a pie dish, this dish delivers rich, cheesy goodness in every slice while offering an elevated presentation that’s perfect for dinner parties or family meals. With just 25 minutes of prep time and a balance of savory flavors, this recipe is a must-try for anyone who loves Italian-inspired comfort food. Serve it with a crisp green salad or garlic bread for a meal that’s both satisfying and unforgettable!
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Recipe Information
Ingredients
- 10 sheets Lasagna noodles
- 2 cups Ricotta cheese
- 1 cup Pesto sauce
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups Spinach, fresh
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cool water to prevent sticking.
In a mixing bowl, combine the ricotta cheese, 1/2 cup of the Parmesan cheese, egg, salt, and black pepper. Mix until smooth.
Add the fresh spinach to the ricotta mixture and stir until fully combined.
Grease a 9-inch pie dish with olive oil.
Lay one or two lasagna noodles in the bottom of the pie dish, trimming to fit. Spread a layer of the ricotta-spinach mixture on top, followed by a few spoonfuls of pesto sauce.
Sprinkle a layer of mozzarella cheese over the pesto.
Repeat the layering process (noodles, ricotta-spinach mixture, pesto, and mozzarella) until you run out of ingredients, ending with a layer of noodles on top.
Sprinkle the remaining Parmesan cheese and any leftover mozzarella on the top layer.
Cover the dish with aluminum foil, ensuring it does not touch the top of the cheese.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
Let the lasagna pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.6 g | 396% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 29.6 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 9195 mg | 400% | |
| Total Carbohydrate | 484.6 g | 176% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 28.8 g | ||
| Protein | 245.9 g | 492% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 5442 mg | 419% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4187 mg | 89% | |
*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.
