Spinach Lasagna with Walnut Pesto

DESCRIPTION

This easy version of lasagna uses the rich taste of spinach and pesto instead of a heavy Bolognese sauce.

Total Time
1 Hr, 40 Mins
Serves
8
Meal
Dinner

Total Time

Prep Time
25 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 40 Mins

Nutrition

Calories
560 cal
Total Fat
32 g
Polyunsaturated Fat
12 g
Cholesterol
34 mg
Sodium
583 mg
Carbohydrates
54 g
Dietary Fiber
12 g
Protein
38 g

Ingredients

  • A little olive oil for the pan
  • 2 pounds fresh spinach, washed or 2 (10-ounce) packages fresh baby spinach leaves, or 2 (10-ounce) packages frozen, chopped spinach, defrosted
  • 2 pounds nonfat ricotta cheese or nonfat cottage cheese
  • 1 cup Walnut Pesto
  • 4 large cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup minced California walnuts, lightly toasted
  • 1 (24-ounce) jar low-sugar tomato sauce (or about 2 3/4 cups of your favorite sauce)
  • 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, 16 no-boil noodles
  • 1/2 pound low-fat mozzarella cheese, grated

Preparation

  1. Preheat the oven to 350°F. Lightly oil a 9 X 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it thoroughly defrosted and squeeze out all the excess water.
  2. Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage cheese filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
  3. If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
  4. Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it won’t get too dark.) Remove from the oven and let rest for about 10 minutes before serving.