Cheese Pesto Lasagna

Elevate your lasagna game with this irresistibly creamy Cheese Pesto Lasagna! This vibrant twist on the Italian classic features layers of tender lasagna noodles, a rich ricotta and pesto mixture, and fresh sautéed spinach, all interwoven with gooey mozzarella and nutty Parmesan cheese. The secret lies in the homemade pesto-infused filling, which adds a burst of fresh, herbaceous flavor to every bite. Perfectly baked until golden and bubbly, this lasagna is as stunning as it is delicious—a guaranteed crowd-pleaser for weeknight dinners or special gatherings. Serve it warm and watch as the cheesy, flavorful layers steal the show!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 12 sheets lasagna noodles
• 16 oz ricotta cheese
• 1 cup pesto sauce
• 3 cups mozzarella cheese, shredded
• 1.5 cups Parmesan cheese, grated
• 1 egg
• 3 cups spinach leaves, fresh and chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup milk

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions, usually about 8-10 minutes. Drain them and set aside, ensuring they don't stick together.

Step 3

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook for 3-4 minutes until wilted. Remove from heat and let cool slightly.

Step 4

In a mixing bowl, combine the ricotta cheese, pesto sauce, egg, milk, 1 cup of shredded mozzarella, 0.5 cup of grated Parmesan, and the cooked spinach mixture. Mix well and season with salt and pepper to taste.

Step 5

Spread a thin layer of the cheese-pesto mixture on the bottom of a 9x13-inch baking dish.

Step 6

Lay 3 sheets of cooked lasagna noodles on top of the mixture. Spread a layer of the cheese-pesto mixture evenly over the noodles, then sprinkle a layer of shredded mozzarella and grated Parmesan. Repeat the layering process until all the noodles and filling are used, finishing with a top layer of mozzarella and Parmesan cheese.

Step 7

Cover the lasagna with aluminum foil, making sure it doesn’t touch the cheese to prevent sticking.

Step 8

Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

Step 9

Let the lasagna cool for 10 minutes before slicing and serving.

Step 10

Serve warm and enjoy your homemade Cheese Pesto Lasagna!

Nutrition Facts

Serving size	(2155.7g)

Amount per serving	% Daily Value*
Calories	6342.5

Total Fat 342.0g	0%
Saturated Fat 127.5g	0%
Polyunsaturated Fat 29.0g
Cholesterol 904.5mg	0%
Sodium 9765.3mg	0%
Total Carbohydrate 570.7g	0%
Dietary Fiber 31.2g	0%
Total Sugars 36.6g
Protein 291.1g	0%

Vitamin D 85.1IU	0%
Calcium 6526.9mg	0%
Iron 38.4mg	0%
Potassium 3605.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 17.8%

Carbs: 35.0%