For a richer flavor, consider using whole milk ricotta cheese. If using frozen spinach, ensure it's thoroughly thawed and squeezed dry to prevent a watery lasagna. To prevent sticking, lightly grease the baking pan before layering. Adjust the amount of pesto to your personal preference. For a spicier kick, add a pinch of red pepper flakes to the pesto. If the top of the lasagna browns too quickly, tent it with foil during the final baking stage.
Spinach Lasagna with Walnut Pesto
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS85
Indulge in the comforting embrace of this Spinach Lasagna, where layers of creamy ricotta, vibrant spinach, and a fragrant walnut pesto dance together between tender lasagna sheets. A symphony of textures and flavors that will captivate your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol46 mg
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Fiber7 g
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Protein33 g
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Saturated Fat7 g
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Sodium1025 mg
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Sugar14 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Lightly oil a 9x13 inch baking pan. (5 minutes)
02
StepIn a large bowl, combine the ricotta cheese, chopped spinach, walnut pesto, minced garlic, salt, pepper, half of the Parmesan cheese, and toasted walnuts. Mix until well combined. (10 minutes)
03
StepSpread half of the tomato sauce evenly across the bottom of the prepared baking pan. (2 minutes)
04
StepArrange a layer of uncooked lasagna noodles over the sauce, slightly overlapping if necessary. (5 minutes)
05
StepSpoon about 1/3 of the ricotta mixture in dollops over the noodles, then gently spread into an even layer. Sprinkle with 1/3 of the grated mozzarella cheese. (8 minutes)
06
StepRepeat the layering process: sauce, noodles, ricotta mixture, mozzarella cheese. Complete one more repetition, then top with a final layer of noodles and the remaining tomato sauce. (15 minutes)
07
StepBake uncovered for fresh noodles, or cover tightly with foil for dried noodles. Bake for 50 minutes, uncovering during the last 15 minutes and sprinkle with remaining Parmesan. (50 minutes)
08
StepRemove from the oven and let stand for 10 minutes before slicing and serving. (10 minutes)
09
StepWalnut Pesto: Combine basil leaves and garlic in a food processor; blend well. Add walnuts and blend until finely ground. With the machine running, drizzle in olive oil until smooth. Transfer to a bowl and stir in Parmesan cheese. Season with salt and pepper. (15 minutes)
10
StepFor storage: Place the pesto in a container with a tight-fitting lid. Smooth the top and pour enough olive oil to cover completely, creating an airtight seal. Cover and refrigerate.
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Mikel Reichert
Jun 12, 2025I made this for a potluck, and everyone raved about it. It's definitely a crowd-pleaser!
Ernesto Grant
Apr 18, 2025I used no-boil noodles and it worked great. Saved me a lot of time!
Celestino Kohlerkuhn
Apr 18, 2025I've made this lasagna several times, and it's always a success. It's my go-to recipe for a comforting and delicious meal.
Candido Hettinger
Jan 30, 2025This lasagna was a huge hit! The walnut pesto adds a unique and delicious flavor.
Brayan Dooley
Jan 19, 2025I added some sautéed mushrooms to the lasagna, and it was even more amazing!
Norma Zboncak
Nov 19, 2024The recipe was easy to follow, and the lasagna turned out perfectly. I'll definitely be making this again.
Reyna Kohler
Nov 7, 2024My kids loved this lasagna, and they're usually picky eaters!
Lauriane Kunze
Sep 21, 2024The pesto is so good, I could eat it with a spoon!