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Spinach Lasagna with Walnut Pesto

Spinach Lasagna with Walnut Pesto Recipe

  • A little olive oil for the pan
  • 2 pounds fresh spinach, washed*
  • 2 pounds nonfat ricotta cheese or nonfat cottage cheese
  • Walnut Pesto (recipe follows)
  • 4 large cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup minced walnuts, lightly toasted
  • 1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
  • 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
  • 1/2 pound low-fat mozzarella cheese, grated
  • Walnut Pesto:
  • 3 cups packed fresh basil leaves
  • 3 large cloves garlic
  • 1/3 cup lightly toasted walnuts
  • 1/3 cup extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Additional extra-virgin olive oil (for storage)
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 638
Total Fat 27.2g
Saturated Fat 7.1g
Cholesterol 45mg
Sodium 1054mg
Total Carbohydrate 64.3g
Dietary Fiber 7.4g
Sugars 13.7g
Protein 32.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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