Pesto Lasagna

If your family members turn up their noses to classic lasagna this next recipe might just have them reconsidering.  It does not call for traditional marinara sauce; rather it features the rich flavors of basil pesto and creamy melted cheese.  It also includes a hearty dose of vegetables—artichokes and zucchini—which helps make the dish nutritious and delicious.

Pesto Lasagna

Ingredients:

1 cup basil pesto

2 cups heavy cream

1/2 cup milk

1 cup grated Parmesan Cheese

2 teaspoons black pepper

2 bags fresh spinach

1 med. Zucchini, sliced thin

1 can quartered artichoke hearts, drained

2 tablespoons olive oil

Salt and pepper

2 (15 ounce) containers ricotta cheese

1 cup shredded Parmesan cheese

2 beaten eggs

1 tablespoon dried parsley

2 teaspoons garlic salt

1 (9 ounce) box no-boil lasagna noodles

6 cups shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.

Lightly coat a 9-inch by 13-inch baking dish with cooking spray.

In a sauce pan gently heat and whisk cream, pesto, milk, and, black pepper and Parmesan cheese.

In a skillet saute spinach and zucchini in oil until just staring to get soft.  Season with salt and pepper. Stir in artichoke hearts. In a medium mixing bowl, mix ricotta cheese, eggs, parsley, shredded Parmesan cheese and garlic salt. Spread a small amount of pesto cream sauce on the bottom of the baking dish. Cover sauce with four lasagna noodles. Spread some of ricotta mixture on top, then top with spinach mixture. Top with 1 cup of shredded cheese. Repeat layer, ending with noodles the rest of the pesto cream sauce on top and all the remaining shredded cheese. 

Cover baking dish with aluminum foil and bake for 30 minutes.

Remove foil and bake an additional 10 to 20 minutes uncovered, until cheese is melted and very slightly browned around the edges.

Let stand 5 to 10 minutes before serving. 

See Also:

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Go Greek
Healthy Hawaiian Burgers