Lasagna Al Pesto Recipe

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Lasagna Al Pesto
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Lightly oil a 9x13 baking dish.
  2. Bring a large pot of water to boil. Add the noodles and cook them for 4 to 5 minutes. They will be undercooked. Drain the noodles and lay them flat on a counter or tray.
  3. Thoroughly drain defrosted spinach and squeeze out all extra water.
  4. Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts. Mix well.
  5. To prepare the dish, place a layer of noodles on the bottom of the pan. Spread about 1/3 of the filling over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Follow with another layer of noodles, 1/3 filling and 1/3 cheese. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top.
  6. Bake for 50 minutes. If the top browns too quickly, cover with foil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 534.05 Kcal (2236 kJ)
Calories from fat 336.32 Kcal
% Daily Value*
Total Fat 37.37g 57%
Cholesterol 93.01mg 31%
Sodium 1025.83mg 43%
Potassium 324.51mg 7%
Total Carbs 9.31g 3%
Sugars 1.27g 5%
Dietary Fiber 2.19g 9%
Protein 41.71g 83%
Vitamin C 2.7mg 5%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 1090.7mg 109%
Amount Per 100 g
Calories 229.04 Kcal (959 kJ)
Calories from fat 144.24 Kcal
% Daily Value*
Total Fat 16.03g 57%
Cholesterol 39.89mg 31%
Sodium 439.95mg 43%
Potassium 139.17mg 7%
Total Carbs 3.99g 3%
Sugars 0.54g 5%
Dietary Fiber 0.94g 9%
Protein 17.89g 83%
Vitamin C 1.2mg 5%
Iron 0.3mg 3%
Calcium 467.8mg 109%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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