Best 2 Pesto Artichoke Spinach Lasagna Recipes
Pesto artichoke spinach lasagna is a flavorful and satisfying vegetarian dish that is perfect for any occasion. The creamy, cheesy filling is packed with fresh spinach, artichokes, and pesto, and the lasagna noodles are cooked to perfection. The result is a hearty and delicious casserole that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this easy-to-follow recipe will help you create a stunning pesto artichoke spinach lasagna that will be the star of your next meal.
Here are our top 2 tried and tested recipes!
PESTO ARTICHOKE SPINACH LASAGNA
This is not your average lasagna! EVERYONE loves this recipe, and it goes perfectly with a good crusty garlic bread.
Provided by Nimita Patel
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
- Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
- Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
- Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
- Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
- Repeat two more layers.
- Sprinkle 1/2 cup shredded parmesan on top layer.
- If freezing- cover well and thaw before cooking.
- Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.
SPINACH, ARTICHOKE, & PESTO LASAGNA
The base idea for this recipe came from a diet cookbook, but I've made a great many changes over the years. This is one of my favorite recipes, because it's very flavorful and reheats well. I usually use no-boil lasagna noodles for convenience, but have also had very good results with whole-wheat lasagna noodles boiled just to the point of being slightly "under cooked". Also, the shredded mozzarella can be replaced with pre-shredded "mixed Italian cheeses" available at most grocery stores. Finally, the Classico brand pesto tends to be very liquid, which is good for this recipe. If you can't find this brand and the pesto that you use is very thick, try mixing in a teaspoon or so of olive oil.
Provided by foxfyre
Categories One Dish Meal
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
- Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
- Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
- Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
- Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
- Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
- Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
- Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
- Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
- Cover baking dish with aluminum foil and bake for 45 minutes.
- Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
- Let stand 5 - 10 minutes before serving.
Nutrition Facts : Calories 359.4, Fat 18.7, SaturatedFat 10.1, Cholesterol 55.4, Sodium 457.4, Carbohydrate 26.7, Fiber 16.8, Sugar 2.2, Protein 30
Tips:
- Use fresh ingredients whenever possible: Fresh herbs, vegetables, and cheeses will give your lasagna the best flavor.
- Don't overcook the lasagna noodles: Cook them just until they are al dente, or they will become mushy in the lasagna.
- Layer the lasagna ingredients evenly: This will ensure that each bite has a good balance of flavors and textures.
- Use a variety of cheeses: A combination of cheeses, such as ricotta, mozzarella, and Parmesan, will give your lasagna a rich and complex flavor.
- Bake the lasagna until it is golden brown and bubbly: This will ensure that it is cooked through and has a nice crust.
- Let the lasagna rest for a few minutes before serving: This will allow the flavors to meld and the lasagna to set.
Conclusion:
Pesto artichoke spinach lasagna is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy pesto sauce, tender artichokes, and fresh spinach, this lasagna is sure to be a hit with everyone. So next time you're looking for a new and exciting lasagna recipe, give this one a try. You won't be disappointed!
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