Pesto and Pine Nut Lasagna

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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts.
  • In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes and nutmeg.
  • In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top.
  • Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat.
  • Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
  • Cover with foil and bake in a preheated oven for 45 to 55 minutes.
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