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Spinach Lasagna with Walnut Pesto
Spinach Lasagna with Walnut Pesto
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Spinach lasagna with walnut pesto for a rich and flavorful twist.
Ingredients:
  • 1 teaspoon A little olive oil for the pan
  • 2 pounds fresh spinach, washed*
  • 2 pounds nonfat ricotta cheese or nonfat cottage cheese
  • Walnut Pesto (recipe follows)
  • 4 large cloves garlic, minced
  • 1 pinch Freshly ground black pepper to taste
  • 0.33333334326744 cup minced walnuts, lightly toasted
  • 1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
  • 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
  • 0.5 pound low-fat mozzarella cheese, grated
  • 3 cups packed fresh basil leaves
  • 3 large cloves garlic
  • 0.33333334326744 cup lightly toasted walnuts
  • 0.33333334326744 cup extra virgin olive oil
  • 0.33333334326744 cup grated Parmesan cheese
  • 1 pinch Salt and pepper to taste
  • Additional extra-virgin olive oil (for storage)
Instructions:
  • Preheat the oven to 350 degrees F and lightly oil a 9 x 13-inch baking pan. If using fresh spinach, finely chop it. For frozen spinach, ensure it is completely defrosted and squeeze out excess water.
  • In a large bowl, combine ricotta or cottage cheese with spinach, pesto, garlic, salt, pepper, half the Parmesan, and walnuts. Mix thoroughly. Spread half of the tomato sauce in a baking pan. Place a layer of uncooked noodles on top. Spoon a third of the cheese filling over the noodles in small dollops. Sprinkle with a third of the mozzarella. Repeat layering with sauce, noodles, another third of the filling, and another third of the mozzarella. Repeat once more, then end with a final noodle layer. You will have some Parmesan remaining.
  • For fresh noodles, bake without a cover. For dried noodles, tightly cover the pan with foil.
  • Bake uncovered for 50 minutes. Sprinkle reserved Parmesan over the top during the last 15 minutes. If the lasagna browns to your liking before time is up, cover loosely with foil. Let cool for 10 minutes before serving.
  • In a food processor or blender, pulse the basil leaves and garlic until well combined.
  • Incorporate the walnuts into the blender and blend until finely ground.
  • While the machine is running, slowly pour in the olive oil until a smooth paste forms. Then, transfer the mixture to a bowl and mix in the Parmesan. Finally, season with salt and pepper to taste.
  • For storing the pesto, transfer it to a container with a snug lid. Level the top surface, then pour enough olive oil to fully cover it, creating an airtight seal for freshness. Seal the container tightly and refrigerate.

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