Best 2 Spinach Artichoke Pesto Lasagna Recipes
Indulge in a culinary journey with our delectable Spinach Artichoke Pesto Lasagna, a symphony of flavors that will tantalize your taste buds. This extraordinary dish combines the freshness of spinach, the savory richness of artichoke hearts, the tangy zest of pesto, and the comforting warmth of lasagna sheets, all harmoniously layered in a creamy sauce. Each bite is a perfect balance of textures and flavors, leaving you craving more.
But that's not all! This comprehensive article also offers a collection of other enticing recipes that are sure to satisfy your cravings. From the classic Spinach Artichoke Dip, perfect for parties and gatherings, to the innovative Artichoke Pesto Pasta, a delightful fusion of flavors, there's something for every palate.
Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking inspiration, this article has it all. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave your taste buds dancing with joy.
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:
- For a creamier sauce, use full-fat cream cheese and sour cream.
- If you don't have heavy cream, you can substitute milk or chicken broth.
- To make the lasagna ahead of time, assemble it up to the point of baking and then refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes before baking as directed.
- For a crispy top, broil the lasagna for the last few minutes of baking.
- Serve the lasagna with a side of garlic bread or salad.
Conclusion:
This spinach artichoke pesto lasagna is a delicious and easy-to-make meal that is perfect for any occasion. The combination of spinach, artichoke, and pesto flavors is irresistible, and the creamy sauce and gooey cheese make it a comfort food classic. Whether you're serving it to your family or friends, this lasagna is sure to be a hit.
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