Lunch: Pesto Lasagna

Lasagna noodles layered with pesto, ricotta and mozzarella cheese - a mouth-watering Italian casserole!

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Pesto Lasagna

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

16 uncooked lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (1-lb.) pkg. frozen cut leaf spinach, thawed, drained
1 (7-oz.) container refrigerated pesto
2 (15-oz.) containers ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon coarse ground black pepper
8 oz. (2 cups) shredded mozzarella cheese
1 (9-oz.) container refrigerated Alfredo sauce
1 oz. (1/4 cup) shredded fresh Parmesan cheese
Fresh parsley, if desired

Instructions

Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat until hot. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; stir to combine. Remove from heat. Stir in pesto.
In large bowl, combine ricotta cheese, egg, salt, nutmeg and pepper; mix well.
Layer 4 cooked noodles in sprayed baking dish. Spread 1/3 of spinach mixture over noodles. Spread 1/3 of ricotta mixture over spinach mixture. Sprinkle with 1/3 of mozzarella cheese. Repeat layers ending with noodles. Spread Alfredo sauce over top layer of noodles. Sprinkle with Parmesan cheese. Spray foil with cooking spray; cover baking dish.
Bake at 350 °F. for 45 to 55 minutes or until thoroughly heated. Cut into squares to serve. Garnish with parsely.

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