What's for Dinner Tonight? - Pesto Lasagna

Although traditional meat lasagna is great, I am always looking for something new and different. Being a lover of pesto there was no doubt that I would try this version, and it did not disappoint. A great meal for your next dinner guests. Serve with a fresh salad and garlic bread. Enjoy!!

Pesto Lasagna

 

16 uncooked lasagna noodles

2 Tablespoons olive oil

1 small onion, chopped

1 - 1 pound package baby spinach

1 - 7 ounce container of basil pesto

2 - 15 ounce containers ricotta cheese

1 egg

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon black pepper

8 ounces shredded mozzarella cheese

1 - 9 ounce jar Alfredo sauce

1/4 cup shredded Romano cheese

 

1. Cook lasagna noodles (al dente) and drain.

 

2. Heat oven to 350 degrees. Spray a 13 x 9 pan.

 

3. Heat oil in large skillet over medium heat until hot. Add onion; cook 3 minutes. Add spinach, cook until wilted. Remove from heat; stir in pesto.

 

4. In a large bowl combine ricotta cheese, egg, salt, nutmeg and pepper.

Mix well.

 

5. Layer noodles, spinach mixture, ricotta mixture and sprinkle with mozzarella cheese. Repeat for 2 more layers ending with noodles. Spread Alfredo sauce over top layer of noodles. Sprinkle with Romano cheese. Spray foil with cooking spray. Cover baking dish.

 

6. Bake at 350 degrees for 45 to 55 minutes or until heated thoroughly. Let sit for 5-10 minutes. Cut in squares and serve.