Spinach, Artichoke, & Pesto Lasagna

80 mins (prep 20, cooking 60)
14 ingredients
9 servings
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.

Categories:  served-hot , pasta,-rice-and-grains , greens , lasagna , equipment , <-4-hours , pasta , one-dish-meal , time-to-make , presentation , main-dish , casseroles , oven , spinach , vegetarian , vegetable ,
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Serving Size (91.12 g)
Servings 9
Amount per Serving
Calories 38.35 Calories from Fat 13.95
% Daily Value *
Total Fat 1.55g 21.4%
Saturated Fat 0.19g 8.72%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 26.0mg 9.75%
Total Carbohydrate 3.12g 9.36%
Dietary Fiber 0.98 g 35.46%
Sugars 0.87 g %
Protein 3.63g 65.27%
Vitamin A 3693.78IU% Vitamin C 2.04mg%
Calcium 58.07mg% Iron 1.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
part-skim ricotta cheese, no-boil lasagna noodles, classico, basil pesto, quartered artichoke hearts, shredded mozzarella cheese