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
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Branden Perez
[email protected]I'm definitely going to be making this lasagna again. It's a new family favorite!
Lumine
[email protected]This lasagna is perfect for a crowd. It's a hearty and delicious dish that everyone will love.
Sean Philip
[email protected]I'm a vegetarian, and I really enjoyed this lasagna. It's a great meatless option that's still packed with flavor.
Shell King
[email protected]This lasagna is a great way to use up leftover spinach and artichokes. It's also a very affordable dish to make.
Ahsanraza Ramzan
[email protected]I would not recommend this lasagna recipe to anyone. It was a waste of time and money.
felix obong'o
[email protected]This lasagna was a lot of work to make, and it wasn't worth it in the end. The flavors just didn't come together.
Abigail Gardner
[email protected]I was disappointed with this lasagna. The spinach and artichoke flavors were overpowered by the cheese.
Yaseen Butt
[email protected]I found this lasagna to be a bit bland. I think it could have used more seasoning.
Jamil Allen
[email protected]This lasagna was a bit too cheesy for my taste, but the flavors were still good.
Margaret Memafu
[email protected]I'm always looking for new and exciting lasagna recipes, and this one definitely fits the bill. It's a unique and flavorful dish that's sure to impress your guests.
Ekpereamaka Precious
[email protected]I made this lasagna for a potluck, and it was a huge success. Everyone raved about it!
Gita Malla
[email protected]This lasagna is so easy to make, and it's so delicious. I've already shared the recipe with all my friends.
Marshal DC
[email protected]I was looking for a new lasagna recipe to try, and this one caught my eye. I'm so glad I made it! It was absolutely delicious.
Luther Shembe
[email protected]I've made this lasagna several times now, and it's always a hit. My friends and family love it!
Allison McCutcheon
[email protected]This lasagna is a must-try for any fan of spinach, artichoke, and pesto. It's a delicious and easy-to-make dish that's perfect for a special occasion.
Beverly Goodwin
[email protected]I'm not a huge fan of spinach, but I really enjoyed this lasagna. The artichoke and pesto flavors really shine through.
Dale “PAST SUB PHOTO” Hyde
[email protected]This lasagna was easy to make and turned out great! I used a jarred pesto sauce, which made it even quicker. My family loved it!
John Argha Mondol
[email protected]I was a bit skeptical about the idea of spinach and artichoke pesto lasagna, but I was pleasantly surprised! The flavors worked really well together, and the lasagna was very satisfying.
D. Faison
[email protected]This lasagna was a hit! The spinach, artichoke, and pesto flavors were perfectly balanced, and the cheese was gooey and melted to perfection. I'll definitely be making this again.