Pesto Lasagna Best Dishes

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Pesto Lasagna

"Scrumptious lasagna with basil pesto, spinach and lots of bubbly cheese."

Ingredients :

1 (16 ounce) bundle lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) bundle frozen chopped spinach, thawed
7 oz. Basil pesto
30 oz ricotta cheese
1 egg
half teaspoon salt
1/four teaspoon floor black pepper
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
nine oz Alfredo-style pasta sauce
1/4 cup grated Parmesan cheese

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H30M

Preheat oven to 350 levels F (one hundred seventy five degrees C).
Bring a massive pot of lightly salted water to a boil. Add lasagna and cook dinner for eight to ten mins or till al dente; drain.
In huge skillet over medium warmness, saute onion in the olive oil until soft. Add spinach and stir. Remove from warmness and stir within the pesto. In a big bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
In a three quart greased baking dish, layer the noodles then the spinach aggregate, accompanied by 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 forty five to fifty five minutes.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook it lightly, and make easy-up easier.

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