Pesto Lasagna Best Dishes
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Pesto Lasagna |
"Scrumptious lasagna with basil pesto, spinach and lots of bubbly cheese."
Ingredients :
- 1 (sixteen ounce) bundle lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 (sixteen ounce) package frozen chopped spinach, thawed
- 7 oz basil pesto
- 30 oz. Ricotta cheese
- 1 egg
- half teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon floor nutmeg
- 2 cups mozzarella cheese, shredded
- nine ounces Alfredo-style pasta sauce
- 1/four cup grated Parmesan cheese
Instructions :
Prep : 35M | Cook : 8M | Ready in : 1H30M |
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- Preheat oven to 350 ranges F (175 stages C).
- Bring a massive pot of lightly salted water to a boil. Add lasagna and prepare dinner for eight to 10 minutes or till al dente; drain.
- In huge skillet over medium warmth, saute onion inside the olive oil till soft. Add spinach and stir. Remove from warmness and stir in the pesto. In a large bowl blend ricotta cheese, egg, salt, pepper and nutmeg.
- In a three quart greased baking dish, layer the noodles then the spinach aggregate, observed by way of the ricotta aggregate. Sprinkle with mozzarella. Repeat the layers finishing with noodles on top. Spread the Alfredo sauce over the pinnacle and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 mins.
Notes :
- Reynolds® Aluminum foil can be used to hold meals moist, cook it frivolously, and make easy-up less complicated.
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