Pesto and Pine Nut Lasagna |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
For Pesto lovers! Ingredients:
16 ounces lasagna noodles |
2 tablespoons olive oil |
1 small onion, chopped |
3 garlic cloves, minced |
1 (16 ounce) package frozen chopped spinach, thawed and drained |
7 ounces basil pesto |
1/2 cup pine nuts |
30 ounces ricotta cheese |
1 egg |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 teaspoon red pepper flakes |
1/4 teaspoon ground nutmeg |
2 cups mozzarella cheese, shredded |
1/4 cup grated parmesan cheese |
1/2 cup butter, room temperature |
3/4 cup grated parmesan cheese |
1 cup light cream |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts.
4. In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes and nutmeg.
5. In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top.
6. Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat.
7. Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
8. Cover with foil and bake in a preheated oven for 45 to 55 minutes.
|
|