Pesto Spinach Lasagna. Photo: Quentin Bacon; Stylist: Sarah Cave. This hearty meatless lasagna is the perfect weeknight meal that will please the entire family. Lay three lasagna noodles over pesto-tomato spread, trimming if needed.

Blend spinach and pesto in another medium bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, and pesto. Stir in the spinach, pesto, garlic, salt, pepper, half the parmesan, and the walnuts. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is. You can have Pesto Spinach Lasagna using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pesto Spinach Lasagna

1. It's of Tomato Sauce.
2. You need 4 large of tomatoes.
3. Prepare 1 large of onion.
4. It's 2 clove of garlic.
5. It's 1 of ½ red chilli.
6. You need 1 of salt.
7. It's 1 of black pepper.
8. You need 1 tsp of dried oregano or basil.
9. It's 1 of oil.
10. Prepare of Spinach.
11. You need 400 grams of frozen spinach leaves.
12. You need 1 of ½ dl water.
13. Prepare 1 of salt.
14. It's 1 of black pepper.
15. You need of Lasagna.
16. Prepare 100 grams of green pesto.
17. It's 1 of grated mozzarella for finishing.

I recommend making the "ricotta" mixture and pesto earlier. To make pesto, combine the basil leaves, parsley, garlic, salt, pepper, lemon juice. Add the pesto and reserved spinach juice to the cheese in the bowl and blend until smooth. Lay the lasagna sheets in a roasting pan and pour over enough boiling water to cover.

Pesto Spinach Lasagna instructions

1. Preheat the oven to 175C..
2. Prepare the spinach. On medium heat defrost the leaves with water, mix to keep from boiling. Season, and move aside..
3. Make the tomato sauce. - Chop the tomatoes into small cubes, and finely chop the cleaned chilli. Crush garlic cloves finely. Cut onion into small cubes. - Heat a frying pan on high heat, add oil and the onion, garlic and chilli. Turn for few minutes, until onions start glisten. - Add tomatoes, and keep on high heat. Keep on eye to keep from burning. Let simmer until the sauce thickens and some of the tomatoes can be crushed into paste. Season and check the taste. Move aside..
4. Start assembling the lasagna in a deep oven pan. First layer must be tomato sauce, then spinach, then lasagna sheets. Repeat these steps, spread pesto on the spinach, and press sheets on top of it. Finish with a layer of tomato sauce and grated mozzarella..
5. Cook in 175C oven for 30-40 minutes. Keep an eye on the lasagna. When finished, let first sit for 5 minutes before service..

Recipe courtesy of the Learning Kitchen at UW Health at The American Spread a spoonful of pasta sauce onto the bottom of the slow cooker. Add a layer of lasagna noodles. Place the spinach in a colander over the sink, then pour over a kettle of boiling water to wilt it. This Spinach Lasagna from Delish.com will be the best veggie lasagna of your life. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente.