Food For Thought – Spinach And Pesto Lasagna

“Everybody likes pesto. You walk into a restaurant, that’s all you hear – pesto, pesto, pesto.” -George Costanza

I found this recipe on, of all places, a personal finance website. Of course, I changed it quite a bit.


  • 2 lbs (1 kilo) fresh spinach, chopped
  • 1 small onion, chopped
  • 5 cloves garlic
  • 1 egg
  • 3 cups ricotta or cottage cheese
  • ½ cup grated Parmesan cheese
  • 16 oz mozzarella cheese, sliced
  • 3 cups spaghetti sauce
  • 8 oz pesto
  • Lasagna noodles
  • Olive oil
  • Salt and pepper


Saute together spinach, onion, and garlic in olive oil and allow to cool. Once cooled, press out any remaining water. Mix the spinach together with the Parmesan cheese, ricotta, egg, pesto, salt and pepper.

In a 9×13 glass baking dish, spread enough spaghetti sauce to cover the bottom. Then layer noodles, the mozzarella cheese slices, ricotta and spinach mixture, and sauce.

Cover with tinfoil and bake at 350 for a hour.

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