Best 2 Pesto Artichoke Spinach Lasagna Recipes
Indulge in a culinary symphony of flavors with our exquisite Pesto Artichoke Spinach Lasagna. This delectable dish is a harmonious blend of vibrant pesto, tender artichokes, and nutrient-rich spinach, all enveloped in layers of delicate lasagna sheets. Each bite offers a delightful symphony of textures and flavors, from the creamy béchamel sauce to the crispy Parmesan cheese topping. Discover the secrets behind this culinary masterpiece, with our comprehensive guide that includes detailed instructions and helpful tips. Elevate your culinary skills and impress your loved ones with this exceptional lasagna recipe. Additionally, explore our curated collection of lasagna recipes, featuring variations like the classic Bolognese Lasagna, the hearty Sausage and Peppers Lasagna, and the vegetarian-friendly Roasted Vegetable Lasagna. Embark on a culinary journey and discover new favorites that will become cherished family traditions.
Here are our top 2 tried and tested recipes!
PESTO ARTICHOKE SPINACH LASAGNA
This is not your average lasagna! EVERYONE loves this recipe, and it goes perfectly with a good crusty garlic bread.
Provided by Nimita Patel
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
- Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
- Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
- Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
- Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
- Repeat two more layers.
- Sprinkle 1/2 cup shredded parmesan on top layer.
- If freezing- cover well and thaw before cooking.
- Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.
SPINACH, ARTICHOKE, & PESTO LASAGNA
The base idea for this recipe came from a diet cookbook, but I've made a great many changes over the years. This is one of my favorite recipes, because it's very flavorful and reheats well. I usually use no-boil lasagna noodles for convenience, but have also had very good results with whole-wheat lasagna noodles boiled just to the point of being slightly "under cooked". Also, the shredded mozzarella can be replaced with pre-shredded "mixed Italian cheeses" available at most grocery stores. Finally, the Classico brand pesto tends to be very liquid, which is good for this recipe. If you can't find this brand and the pesto that you use is very thick, try mixing in a teaspoon or so of olive oil.
Provided by foxfyre
Categories One Dish Meal
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 359.4, Fat 18.7, SaturatedFat 10.1, Cholesterol 55.4, Sodium 457.4, Carbohydrate 26.7, Fiber 16.8, Sugar 2.2, Protein 30
Tips:
- Choose the right ingredients: Use high-quality pesto, artichoke hearts, and spinach for the best flavor. Freshly grated Parmesan cheese is also a must.
- Don't overcook the lasagna noodles: Cook them al dente so they still have a slight bite to them. This will prevent them from becoming mushy in the lasagna.
- Layer the lasagna carefully: Start with a layer of sauce, then noodles, then filling, and so on. Repeat this process until you have used up all of the ingredients.
- Bake the lasagna until it is bubbly and golden brown: This will take about 30-35 minutes. If you want a crispy top, broil the lasagna for a few minutes at the end of cooking.
- Let the lasagna rest before serving: This will allow the flavors to meld together and the lasagna to set. Wait at least 10 minutes before slicing and serving.
Conclusion:
Pesto artichoke spinach lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pesto and artichoke hearts, and it is sure to be a hit with your family and friends. So next time you are looking for a new lasagna recipe to try, give this one a try. You won't be disappointed!
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