Spinach, Artichoke, & Pesto Lasagna
photo by estout12
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
9
ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (15 ounce) container part-skim ricotta cheese
- 1 (16 ounce) package soft tofu or (16 ounce) package silken tofu
- 1 (9 ounce) box barilla no-boil lasagna noodles
- 1 (10 ounce) jar classico traditional basil pesto
- 1 (14 ounce) can quartered artichoke hearts, sliced lengthwise into halves
- 16 ounces shredded mozzarella cheese
- 3 garlic cloves, thinly sliced
- italian seasoning
- basil
- garlic powder
- parsley
- salt
- pepper
directions
- Preheat oven to 350°F.
- Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
- Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
- Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
- Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
- Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
- Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
- Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
- Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
- Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
- Cover baking dish with aluminum foil and bake for 45 minutes.
- Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
- Let stand 5 - 10 minutes before serving.
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Reviews
-
Pesto lasagna - this was different, but really good! I used pesto I made, lots of fresh parsley, and a lot less cheese (it looked like a ton to us at 2.5 oz, so I wonder if a whole pound could be a mistake). Prep time took a lot longer than 20 minutes. My lasagna pan couldn't quite fit 4 noodles (flat), so we ended up breaking them to fill the end and having a couple from the box left over. I think sun dried tomatoes would be great in this. The pesto really makes the flavor in this dish, so make sure you make your own or like the flavor of the one you buy. Served 5.
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RECIPE SUBMITTED BY
I'm a former Seattlite settling into the Austin area. When I started maternity leave with my first son, I had a little time to pick up cooking as a real hobby again. I've really enjoyed it!
I've decided to only work part time during my little boys' first few years, so I'm looking forward to having plenty of time to experiment with my cooking. So far it's working out well!