Pesto Lasagna With Spinach and Sun-Dried Tomatoes

May 10, 2023May 10, 20230 3
Pesto Lasagna With Spinach and Sun-Dried Tomatoes, a classic Italian dish with a twist
in Pasta

Prep

20 min

Cook

80 min

Ready In

100 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans crushed tomatoes
1 can tomato paste
2 tablespoons garlic , chopped
1/2 cup onion , diced
5 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon basil
1 tablespoon oregano
salt and pepper
20 ounces frozen chopped spinach
6 sun-dried tomatoes , cut into strips
15 ounces ricotta cheese
15 ounces cottage cheese
1 jar pesto sauce
1 egg
salt and pepper
1 box no-boil lasagna noodles
1 lb fresh mozzarella cheese , sliced
1 bag pre-shredded pizza cheese

Nutrision Information

Servings Per Recipe
8
Calories
715
Sugar
10g
Fat
47g
Pesto Lasagna with Spinach and Sun-Dried Tomatoes is a classic Italian dish with a twist. The spinach and sun-dried tomatoes add an extra layer of flavor and nutrition, making this hearty pasta dish a family favorite. This meal is perfect for any occasion, whether it's a casual weeknight dinner or a special occasion with friends and family. The rich flavors of the cheese, pesto, and tomato sauce all come together in a symphony of deliciousness that will leave you feeling satisfied and happy.

Instructions

1.Preheat oven to 375°F.
2.In a large pot over medium-high heat, sauté garlic and onion in olive oil until softened, about 3-5 minutes.
3.Add crushed tomatoes, tomato paste, onion powder, basil, oregano, salt, and pepper to the pot, stirring to combine.
4.Simmer for 30 minutes.
5.While the tomato sauce simmers, thaw out frozen spinach and mix with sun-dried tomatoes, ricotta cheese, cottage cheese, jar of pesto sauce, egg, and salt and pepper to taste.
6.In a 9x13 baking dish, spread a layer of the tomato sauce, then a layer of lasagna noodles, and then a layer of the spinach and cheese mixture.
7.Continue layering until all ingredients are used, ending with a layer of tomato sauce on top of the lasagna noodles.
8.Top with sliced mozzarella and pre-shredded pizza cheese.
9.Bake for 45-50 minutes or until cheese is melted and lasagna noodles are soft.

PROS

Pesto Lasagna With Spinach and Sun-Dried Tomatoes is a flavorful and hearty meal.
It’s versatile and can be made ahead of time for easy weekday lunches or dinners.
Lasagna is also a great way to get in your daily dose of vegetables, with the addition of spinach and sun-dried tomatoes.

CONS

This dish is high in calories and fat, due to the cheese and pesto sauce used.
As such, it should be enjoyed in moderation as part of a balanced diet.
It is also not recommended for those who are lactose intolerant or allergic to any of the ingredients.

HEALTH & BENEFITS

The spinach in this recipe is a good source of iron, which is essential for healthy blood and energy levels.
Sun-dried tomatoes are rich in vitamins C and K, which help boost the immune system and support bone health.
Pesto, made with basil, is a good source of antioxidants and has anti-inflammatory properties.

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