Pesto Spinach Lasagna. Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This is a great meal for entertaining, just make ahead, and bake up before guests arrive! Bring a large pot of lightly salted water to a boil.
With the food processor running, and add the Parmesan, olive oil, lemon juice, and salt. Spoon into a bowl and cover tightly with plastic wrap. Drain, squeeze dry, and coarsely chop. You can have Pesto Spinach Lasagna using 17 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pesto Spinach Lasagna
- It's of Tomato Sauce.
- Prepare 4 large of tomatoes.
- You need 1 large of onion.
- You need 2 clove of garlic.
- Prepare 1 of ½ red chilli.
- It's 1 of salt.
- It's 1 of black pepper.
- Prepare 1 tsp of dried oregano or basil.
- It's 1 of oil.
- It's of Spinach.
- It's 400 grams of frozen spinach leaves.
- It's 1 of ½ dl water.
- It's 1 of salt.
- Prepare 1 of black pepper.
- It's of Lasagna.
- Prepare 100 grams of green pesto.
- Prepare 1 of grated mozzarella for finishing.
Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside. For a bolder, more garlicky-pesto flavor omit the ricotta mixture and replace it with my Pesto-Spinach Whipped Ricotta Dip. I typically have a jar or two in the freezer and have used it several times in. Layers of custardy ricotta, sautéed mushrooms, garlicky pesto, a whole pound of spinach (because yes, lasagna can be slightly virtuous), and a creamy black pepper-flecked cheese sauce make up the blueprint of this next-level lasagna.
Pesto Spinach Lasagna step by step
- Preheat the oven to 175C..
- Prepare the spinach. On medium heat defrost the leaves with water, mix to keep from boiling. Season, and move aside..
- 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..
- 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..
- Cook in 175C oven for 30-40 minutes. Keep an eye on the lasagna. When finished, let first sit for 5 minutes before service..
Additionally, you could mix in finely sliced broccoli, zucchini, and onions for extra veggie goodness. For sauce: Melt butter in heavy large saucepan over medium heat. Add milk and wine and whisk until smooth. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed.
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