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    You are in: Home / Recipes / Lasagna Al Pesto Recipe
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    Lasagna Al Pesto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Sisty Gin's Note:

    I got this vegetarian recipe from Indianapolis Woman magazine. It's originally from The Enchanted Broccoli Forest cookbook by Mollie Katzen. I get rave reviews from everyone -- including non-veggies!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Lightly oil a 9x13 baking dish.
    2. 2
      Bring a large pot of water to boil. Add the noodles and cook them for 4 to 5 minutes. They will be undercooked. Drain the noodles and lay them flat on a counter or tray.
    3. 3
      Thoroughly drain defrosted spinach and squeeze out all extra water.
    4. 4
      Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts. Mix well.
    5. 5
      To prepare the dish, place a layer of noodles on the bottom of the pan. Spread about 1/3 of the filling over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Follow with another layer of noodles, 1/3 filling and 1/3 cheese. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top.
    6. 6
      Bake for 50 minutes. If the top browns too quickly, cover with foil.

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    Ratings & Reviews:

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    Nutritional Facts for Lasagna Al Pesto

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 874.9
     
    Calories from Fat 436
    49%
    Total Fat 48.5 g
    74%
    Saturated Fat 26.5 g
    132%
    Cholesterol 154.3 mg
    51%
    Sodium 1070.3 mg
    44%
    Total Carbohydrate 58.4 g
    19%
    Dietary Fiber 5.2 g
    20%
    Sugars 3.5 g
    14%
    Protein 52.8 g
    105%

    The following items or measurements are not included:

    pesto sauce

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