Pesto And Pine Nut Lasagna

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.