spinach-pesto-lasagna Quentin Beaverbrook
elements
12 entire wheat lasagna noodles
15 oz part-skim ricotta
1 10-oz.. package deal frozen spinach, thawed and squeezed dry
1 big egg, lightly crushed
1/4 cup grated Parmesan
1/3 cup basil pesto
1/four teaspoon salt
1/four teaspoon freshly ground black pepper
2 cups marinara sauce
three/four cup shredded part-skim mozzarella
instruction
1. cook dinner noodles in line with bundle directions. Drain; lat out on waxed paper and let cool.
2. In a bowl, mix ricotta, spinach, egg, Parmesan, 2 Tbsp. pesto, salt, and pepper. unfold three/4 cup marianara in a 9–by means of–13-inch baking dish.
3. Preheat oven to 350°F. unfold 2 heaping Tbsp. ricotta mixture onto a noodle. Roll up; location in dish seam-facet down. Repeat with ultimate noodles. top with last marinara and pesto, and mozzarella.
4. cover dish loosely with foil; bake for half-hour. discover; bake 10 mins longer. allow rest for fiveminutes before serving.
Print
Prep Time: 20 mins
prepare dinner Time: forty mins
general Time: 1 hour
Yield: 6
dietary facts
energy per serving:
475
fat per serving:
20g
Saturated fat in keeping with serving:
8g
cholesterol consistent with serving:
70mg
Fiber in step with serving:
9g
Protein in keeping with serving:
27g
Carbohydrates in step with serving:
53g
Sodium consistent with serving:
863mg
Iron in line with serving:
6mg
Calcium consistent with serving:
517mg
right to recognize
assemble up to 4 days in advance and you’ve got got an autopilot dinner inside the refrigerator: simplydeliver to room temperature and bake (add a further 15 mins before disposing of foil).
This Recipe Is
Meatless
Ellie Krieger
Recipes adapted from you’ve got It Made: delicious, healthful, Do-beforehand meals © 2016 Houghton Mifflin Marcourt
