Pesto Lasagna with Spinach and Sun Dried Tomatoes
Transform your pasta night with this rich and flavorful Pesto Lasagna with Spinach and Sun-Dried Tomatoes, a vibrant twist on the classic Italian dish. Perfectly al dente lasagna noodles are layered with creamy pesto-ricotta filling, sautéed spinach, and bursts of sweet, tangy sun-dried tomatoes for an irresistible combination of flavors. A trio of cheeses—mozzarella, Parmesan, and ricotta—ensures each bite is indulgently cheesy, while a touch of heavy cream adds luxurious creaminess. Finished with a golden, bubbly top, this vegetarian lasagna is a crowd-pleasing main course that's as perfect for weeknight dinners as it is for special gatherings. Ready in just over an hour, it’s an easy, show-stopping dish packed with bold Mediterranean-inspired flair.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 6 cups Fresh spinach
- 1 cup Sun-dried tomatoes, chopped
- 2 cups Ricotta cheese
- 2.5 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 cup Prepared basil pesto
- 1 cup Heavy cream
- 3 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh spinach, a pinch of salt, and pepper. Cook for 2-3 minutes until wilted, then remove from heat.
In a medium bowl, mix the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, heavy cream, and pesto until well combined. Adjust seasoning with salt and pepper to taste.
To assemble the lasagna, spread a thin layer of the pesto-ricotta mixture on the bottom of the prepared baking dish. Layer 3 lasagna noodles on top.
Spread a layer of the pesto-ricotta mixture over the noodles, followed by a third of the sautéed spinach and a third of the chopped sun-dried tomatoes. Sprinkle 1/2 cup of mozzarella cheese over the layer.
Repeat the layers (noodles, pesto-ricotta mixture, spinach, sun-dried tomatoes, and mozzarella) until all ingredients are used, ending with a layer of noodles topped with the remaining pesto-ricotta mixture.
Sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of Parmesan over the top. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.8 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 928 mg | 20% | |
*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.
