Spinach Pesto Lasagna

Another take on lasagna, ultra creamy.

Spinach Pesto Lasagna


  • Lasagna Noodles
  • 1 Package of Frozen Spinach defrosted (no need to squeeze out)
  • 1 Quart Tub of Ricotta Cheese
  • 1 Tub of prepared Pesto
  • 2 Cups of grated cheese
  • Salt and Pepper
  • 1/2 Cup of Crushed Walnuts
  • 1/4 Cup of grated Parmesan Cheese


  • Preheat your oven to 350 degrees.
  • Combine the ricotta cheese with the pesto. Add salt and pepper.
  • Start Layering;
  • Spray a lasagna pan with oil and place lasagna noodles on the bottom to cover (some overlapping is okay)
  • Spread a thick layer of the pesto/ricotta cheese.
  • By the spoonful, spoon the defrosted spinach and smooth to make your next layer.
  • Sprinkle the grated cheese for your next layer.
  • Sprinkle a teaspoon of crushed walnuts for the next layer
  • Repeat til you have filled up the pan ending with grated cheese, the parmesan cheese and a nice sprinkling of the crushed walnuts.
  • Add a 1/2 cup of water around the edges of the lasagna pan.
  • Cover with a layer of parchment paper and a layer of aluminum foil tightly.
  • Place in a hot oven for 15 minutes, then lower the heat to 325 degrees for 45 more minutes
  • Lift the cover and check if the noodles are cooked through and all the ingredients incorporated nicely and melted.

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