Beef / Pork

Pesto lasagna with spinach and beef takes 30 minutes to prepare.

Pesto lasagna with spinach and beef takes 60 minutes to cook.

Pesto lasagna with spinach and beef makes 9 servings.

The ingredients for Pesto lasagna with spinach and beef are:

3 cups torn spinach
1 cups sliced cremini mushrooms
1 cup commercial pesto
1 1/2 cups shredded part-skim mozzarella cheese
1 cup cottage cheese
1 extra large egg, lightly beaten
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
1 (8-ounce) can tomato sauce
Cooking spray
1 (8-ounce) package precooked lasagna noodles (12 noodles)

Here is how you make Pesto lasagna with spinach and beef:

Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.Spread 1 cup pasta sauce mixture in the bottom pan. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. cover with aluminium foil and bake for 45 minutes. Uncover and bake 15 more minutesNumber of Servings: 9Recipe submitted by SparkPeople user ELWINTEZ.

The nutritional information for Pesto lasagna with spinach and beef is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 531.0

• Total Fat: 36.0 g
• Cholesterol: 102.1 mg
• Sodium: 1,231.8 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 2.5 g
• Protein: 30.0 g