Spinach Lasagna with Walnut Pesto

California Walnut Board
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 60 mins


Spinach Lasagna:
-- A little olive oil for the pan
2pounds fresh spinach, washed (or 2 10-ounce packages fresh baby spinach leaves, or 2 10-ounce packages frozen, chopped spinach, defrosted)
2pounds nonfat ricotta cheese or nonfat cottage cheese
1cup Walnut Pesto
4-- large cloves garlic, minced
1/2teaspoon salt
1/2teaspoon freshly ground black pepper to taste
1/2cup grated parmesan cheese
1/3cup minced walnuts, lightly toasted
1-- (24-ounce) jar low-sugar tomato sauce (or about 2 3/4 cups of your favorite sauce)
16-- fresh, uncooked green (spinach) lasagna noodles or, if using dried, 16 no-boil noodles
1/2pound pound low-fat mozzarella cheese, grated
Walnut Pesto:
3cups fresh basil leaves, packed
3-- large cloves garlic
1/3cup lightly toasted walnuts
1/3cup extra virgin olive oil
1/3cup grated parmesan
1/2teaspoon salt, to taste
1/4teaspoon pepper, to taste
-- Optional: additional extra virgin olive oil (for storage)


  1. Preheat the oven to 350F.  Lightly oil a 9 X 13-inch baking pan.  If using fresh spinach, chop it fine.  If using frozen, chopped spinach, make sure it thoroughly defrosted and squeeze out all the excess water. 
  2. Place the ricotta or cottage cheese in a large bowl.  Stir in the spinach, pesto, garlic, salt, pepper, half the parmesan, and the walnuts.  Mix well.  Spread half the tomato sauce in the bottom of the pan.  Place a layer of uncooked noodles over the sauce.  Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella.  Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella.  Repeat one more time, and then finish up with a final layer of noodles.  You will have some parmesan left over. 
  3. If you are using fresh noodles, bake uncovered.  If you are using dried noodles, cover the pan tightly with foil. 
  4. Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved parmesan.   (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it won’t get too dark.)  Remove from the oven and let rest for about 10 minutes before serving.
  5. Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well. 
  6. Add the walnuts, and continue to blend until the nuts are finely ground.
  7. Keep the machine running as you drizzle in the olive oil.  When you have a smooth paste, transfer to a bowl, and stir in the parmesan.  Season to taste with salt and pepper. 
  8. If you are not going to use the pesto right away, place in a container that has a tight-fitting lid.  Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely.  This creates an air-proof seal that helps preserve it well.  Cover tightly and store in the refrigerator. Makes 1 cup.

Recipe by Mollie Katzen.  


Nutritional Info *per serving

  • Calories 670
  • Glycemic Load 0
  • Fat 33g
  • Saturated Fat 12g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 13g
  • Cholesterol 60mg
  • Sodium 1270mg
  • Potassium 1290mg
  • Carbohydrate 60g
  • Fiber 7g
  • Sugars 7g
  • Protein 38g
  • Trans Fat 0g
  • Vitamin A 250%
  • Vitamin C 70%
  • Calcium 80%
  • Iron 40%