Easy Spinach Lasagne With Pesto and Cheese

My grandmother, Nonna Emilia, made lasagne every Sunday. The aroma of simmering tomatoes and bubbling cheese would fill her tiny kitchen, a siren song that drew the entire family together. While her version was a labor of love involving homemade pasta and a slow-cooked ragu, this spinach and pesto lasagne captures a similar warmth with a fraction of the effort, reminding me of those Sunday gatherings and Nonna’s unwavering love, one delicious layer at a time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6-8
• Yield: 1 lasagne
• Dietary Type: Vegetarian

Ingredients

• 2 cups ricotta cheese
• 1 cup shredded parmesan cheese
• 1 large egg
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 (8 ounce) package prepared pesto sauce
• 3 cups chunky pasta sauce
• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese

Equipment Needed

• 13×9 inch baking dish or lasagne pan
• Large mixing bowl
• Measuring cups and spoons
• Colander or clean kitchen towel for squeezing spinach

Instructions

1. Begin by preparing your baking dish. Grease a 13×9 inch baking dish or lasagne pan to prevent sticking. This is crucial for easy serving later.

2. Spread a base layer of sauce. Spread 1/2 cup of the chunky pasta sauce on the bottom of the greased dish. This creates a moist foundation for the lasagne and prevents the bottom noodles from drying out.

3. Prepare the ricotta mixture. In a large mixing bowl, mix together the ricotta cheese, egg, and pesto sauce until thoroughly blended. Ensure the egg is fully incorporated for a smooth and consistent texture. The pesto will add a vibrant green hue and herbaceous flavor to the ricotta layer.

4. Begin layering the lasagne. The order of layering is key for even distribution of flavors and textures.

   • Start with a layer of no-boil lasagna noodles, overlapping them slightly to cover the pasta sauce.
   • Next, spread a layer of the ricotta and pesto mixture evenly over the noodles.
   • Sprinkle a generous portion of the thawed and squeezed dry spinach over the ricotta mixture. It’s vital to squeeze out excess moisture from the spinach to prevent a watery lasagne.
   • Sprinkle 1/2 cup of shredded parmesan cheese over the spinach.
   • Distribute 1 cup of shredded mozzarella cheese evenly over the parmesan.
   • Drizzle 1 cup of chunky pasta sauce over the mozzarella cheese.

5. Repeat the layers. Continue layering, using the remaining ingredients, in the same order as above: noodles, ricotta mixture, spinach, parmesan, mozzarella, and pasta sauce. The number of layers will depend on the size of your baking dish and the thickness of each layer. Aim for at least three layers.

6. Finish with the final layer. The top layer should be noodles covered with the remaining pasta sauce and mozzarella cheese, with a final sprinkling of parmesan cheese, if desired. This ensures a bubbly, golden-brown top.

7. Bake the lasagne. Bake in a preheated oven at 350°F (175°C) for 1 hour. During the last 15 minutes, you can broil the top for a few minutes to achieve that perfect golden-brown, bubbly crust, keeping a close watch to avoid burning. A good visual cue is when the cheese is melted and golden brown and the sauce is bubbling around the edges.

8. Rest before serving. Once baked, let the lasagne rest for at least 10-15 minutes before cutting and serving. This allows the layers to set and prevents the lasagne from falling apart.

Expert Tips & Tricks

• Squeezing the spinach dry is crucial. Use a clean kitchen towel or cheesecloth to remove as much moisture as possible to prevent a watery lasagne.
• Don’t overcook the lasagne, or the noodles will become mushy.
• If the top is browning too quickly, loosely tent it with foil during the last 15 minutes of baking.
• For an extra layer of flavor, add a thin layer of sautéed mushrooms or zucchini between the ricotta and spinach layers.
• If you prefer a smoother ricotta filling, you can use a food processor or immersion blender to blend the ricotta, egg, and pesto until smooth.

Serving & Storage Suggestions

Serve the spinach and pesto lasagne hot, straight from the oven, or at room temperature. A simple green salad with a light vinaigrette makes a perfect accompaniment. A crusty loaf of bread is also great for soaking up the delicious sauce.

Leftover lasagne can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. To reheat, you can microwave individual portions or bake the entire lasagne in a preheated oven at 350°F (175°C) until heated through.

For longer storage, you can freeze the lasagne for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil, or transfer it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	477.7 kcal	N/A
Calories from Fat	256 g	54%
Total Fat	28.5 g	43%
Saturated Fat	15.8 g	78%
Cholesterol	119.5 mg	39%
Sodium	1166.5 mg	48%
Total Carbohydrate	25.7 g	8%
Dietary Fiber	6.1 g	24%
Sugars	12.8 g	51%
Protein	30.7 g	61%

Variations & Substitutions

• Gluten-Free: Use gluten-free lasagna noodles for a gluten-free version.
• Dairy-Free: Substitute the ricotta, parmesan, and mozzarella cheeses with dairy-free alternatives. Nutritional yeast can add a cheesy flavor. Use a dairy-free pesto or make your own.
• Vegetable Boost: Add other vegetables, such as sliced bell peppers, mushrooms, or zucchini, to the layers for added nutrition and flavor.
• Meat Lovers: Add cooked ground beef, sausage, or turkey to the layers for a heartier lasagne.
• Spicy Kick: Add a pinch of red pepper flakes to the ricotta mixture or pasta sauce for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You’ll need about 20 ounces of fresh spinach. Sauté it until wilted, then squeeze out the excess moisture before using it in the lasagne.

Q: Do I really need to squeeze the spinach dry?
A: Absolutely! This is a crucial step. If you don’t squeeze out the excess moisture, the lasagne will be watery.

Q: Can I make this lasagne ahead of time?
A: Yes, you can assemble the lasagne ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time.

Q: Can I freeze this lasagne after it’s been baked?
A: Yes, you can freeze baked lasagne. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.

Q: My noodles are still a little crunchy after baking. What did I do wrong?
A: Make sure you have enough sauce in each layer to help the noodles cook through. You can also add a thin layer of water to the bottom of the baking dish to create steam. Covering the dish tightly with foil for the first half of the baking time can also help.

Final Thoughts

This Easy Spinach Lasagne with Pesto and Cheese is a comforting and satisfying dish that’s perfect for a weeknight meal or a weekend gathering. Its simplicity belies its delicious flavor, and its versatility allows for endless variations to suit your taste. Don’t hesitate to experiment with different cheeses, vegetables, or meats to create your own signature lasagne. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italy in your own kitchen! I encourage you to try this recipe and let me know what you think. Buon appetito!