Ingredients
Spinach Basil Pesto
- ½ cup walnuts
- 1 cup fresh basil
- 4 cups fresh spinach
- 3 tbsp olive oil
- 1 lemon, zest and juice
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp garlic, minced
- ¼ tsp red pepper flakes
- ¼ cup water
Spinach Pesto Lasagna
- 9 oz lasagna noodles (gluten free almond flour pasta or regular noodles)
- 15 oz ricotta (low fat or regular), divided
- 2 cups mozzarella cheese, divided
- 6 cherry tomatoes, halved
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Prepare an 8x11 inch oven-safe casserole dish for assembling the lasagna layers.
- Prepare Noodles: If using regular lasagna noodles, cook (boil) them according to package instructions unless the noodles specify no-cook. For gluten free almond flour lasagna sheets like Cappello's, no pre-cooking is needed. Cut sheets as needed to fit the casserole dish.
- Toast Walnuts: Heat walnuts in a small skillet over medium-low heat for 3-5 minutes, stirring frequently until walnuts are lightly browned and fragrant. Remove from heat.
- Make Spinach Basil Pesto: In a food processor, combine toasted walnuts, fresh basil, spinach, olive oil, lemon zest and juice, salt, pepper, minced garlic, red pepper flakes, and water. Puree until smooth and set aside.
- Assemble First Layer: Spoon and spread ½ cup of spinach pesto evenly over the bottom of the casserole dish. Place a flat layer of lasagna noodles on top (usually 2 sheets, trimmed to fit if needed). Spread half of the ricotta cheese over the noodles, followed by ¼ cup of pesto and ¼ cup shredded mozzarella.
- Assemble Second Layer: Add a second flat layer of noodles, then spread remaining ricotta, half of the remaining spinach pesto, and half of the remaining mozzarella cheese on top.
- Assemble Top Layer: Place the final noodle layer on top. Spread the remaining spinach pesto and mozzarella cheese evenly over the noodles. Arrange halved cherry tomatoes, cut side down, on the top layer.
- Bake the Lasagna: Cover the casserole dish with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 5 minutes until cheese melts and edges bubble.
- Cool and Serve: Let the lasagna cool for 5 minutes before serving. Run a spatula around the edges to loosen, then cut into pieces and enjoy your delicious spinach pesto lasagna.
Notes
- If using regular lasagna sheets, cook according to package instructions unless stated that they don’t need pre-cooking. For gluten free almond flour sheets like Cappello’s, no precooking is necessary.
- Low fat ricotta works well, but regular fat ricotta is recommended for richer texture if preferred.
- You can cut lasagna sheets to fit the casserole dish as needed; it will not affect the final dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
