Spinach-Mushroom Pesto Ricotta Lasagna Recipe
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Vanilla and Bean · by Traci York★ 5.0 (13)

Spinach-Mushroom Pesto Ricotta Lasagna Recipe

NUTRITION · PER SERVING115M COOK
CAL 25%·PRO 48%
CARBS 51G40% OF CAL
8G FIBER12G SUGAR32G OTHER
FAT 25G45% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of spinach, mushrooms, pesto, and cheesy ricotta in a no-boil lasagna. A vegetarian-friendly, freezer-friendly dish that feeds a crowd.

mainitaliancasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 1 1/2 tablespoons Olive Oil
  • 14 ounces (400 grams) Mixed Mushrooms like Crimini and Button Top (brush clean and remove stems, slice)
  • 1/3 cup (40 grams) Shallots (minced, about one small)
  • 1 1/2 tablespoon Minced Garlic (divided)
  • 4 tablespoons Tomato Paste
  • 2, (24 ounces / 680 grams each) Jars of Pasta Sauce
  • 1/2 cup (130 grams) Water
  • 1/2 teaspoon Red Pepper Flakes (divided)
  • 1/2 + 1/4 teaspoon Fine Sea Salt (divided)
  • 2 cups (16 ounces /453 grams) Ricotta (I like whole milk Ricotta Con Latte)
  • 1/2 cup (125 grams) Pesto
  • 1/2 cup (110 grams) Mediterranean Feta (crumbled fine, divided)
  • 2 10 ounces (566 grams) each Packages of Chopped Frozen Spinach (thawed)
  • 9 ounces (280 grams) Dry Lasagna Noodles
  • 2 cups (225 grams) Shredded Mozzarella Blend (divided)
  • 1/4 cup (36 grams) Grated Parmesan Cheese
  • 1 teaspoon Oregano (dried)
  • Fresh Basil or Parsley and Fresh Ground Pepper (for garnish)
PREP
35M
SODIUM
1378MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.