Spinach Lasagna with Walnut Pesto
Spinach Lasagna with Walnut Pesto requires approximately 1 hour and 30 minutes from start to finish. This recipe makes 8 servings with 800 calories, 32g of protein, and 49g of fat each. For $3.7 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 60 would say it hit the spot. It works well as a main course. This recipe is typical of Mediterranean cuisine. Head to the store and pick up black pepper, olive oil, walnuts, and a few other things to make it today. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is great. If you like this recipe, you might also like recipes such as Broken Lasagna with Walnut Pesto, Kale Lasagna With Walnut Pesto, and Spinach, Pesto, And Fontina Lasagna.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
Freshly ground black pepper to taste
1/3 cup extra virgin olive oil
3 cups packed fresh basil leaves
3 large cloves garlic
16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
1/2 pound low-fat mozzarella cheese, grated
2 pounds nonfat ricotta cheese or nonfat cottage cheese
Additional extra-virgin olive oil (for storage)
A little olive oil for the pan
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
Salt and pepper to taste
2 pounds fresh spinach, washed*
1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
1/3 cup lightly toasted walnuts
Equipment:
baking pan
oven
bowl
frying pan
aluminum foil
food processor
blender
Cooking instruction summary:
Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water. Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over. If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil. Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving. Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the walnuts are finely ground. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper. If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator. Kitchen-Friendly View
Step by step:
1. Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
2. Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts.
3. Mix well.
4. Spread half the tomato sauce in the bottom of the pan.
5. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
6. If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
7. Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.)
8. Remove from the oven and let cool for about 10 minutes before serving.
Walnut Pesto
1. Place the basil leaves and garlic in a food processor or blender, and mix well.
2. Add the walnuts, and continue to blend until the walnuts are finely ground.
3. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
4. If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Nutrition Information:
covered percent of daily need
