Vegetarian Pesto Lasagne

    Vegetarian Pesto Lasagne

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    This is a delicious lasagne with three kinds of cheese, spinach and pesto. It will please vegetarians and non-vegetarians alike!

    Serves: 8 

    • 500g lasagne
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 500g frozen chopped spinach, thawed
    • 220g basil pesto
    • 1 kg ricotta cheese
    • 1 egg
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground nutmeg
    • 2 cups (300g) mozzarella cheese, grated
    • 280g Alfredo-style pasta sauce
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:35min  ›  Cook:45min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. In large frypan over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
    4. In a 3 litre greased baking dish, layer the pasta then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with pasta on top. Spread the Alfredo sauce over the top and sprinkle with Parmesan.
    5. Cover with foil and bake in a preheated oven for 45 to 55 minutes.

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