Layers of tender pasta, creamy spinach soufflé, and nutty brown butter pesto an elegant and flavorful vegetarian lasagna.

Scale

9–12 lasagna noodles, cooked

2 cups fresh spinach, chopped

2 cups ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

3 tbsp butter

1/4 cup walnuts or pine nuts

2 tbsp fresh basil pesto

2 eggs

1/2 tsp nutmeg

Salt and pepper, to taste

1. Preheat oven to 375°F (190°C).

2. Melt butter until golden brown, stir in nuts to make brown butter pesto.

3. Mix ricotta, spinach, eggs, Parmesan, nutmeg, salt, and pepper until smooth.

4. Spread a thin layer of brown butter pesto in a 9×13-inch baking dish.

5. Layer noodles, ricotta-spinach mixture, mozzarella, and brown butter pesto; repeat until all ingredients are used.

6. Top with remaining mozzarella and Parmesan.

7. Cover with foil and bake 25 minutes.

8. Uncover and bake 10–15 more minutes until golden and bubbly.

9. Let stand 10 minutes before slicing.

Use fresh spinach; drain frozen if using.

Substitute walnuts with pine nuts or almonds.

Drizzle extra brown butter pesto on top before serving.

Keywords: spinach lasagna, vegetarian lasagna, pesto lasagna, brown butter