Pesto Lasagna Pie Use whole wheat noodles to make a healthier version of this classic casserole recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 60 mins Stand Time: 20 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 12 dried regular or whole wheat lasagna noodles 1 recipe Lemon-Parsley Pesto (see recipe below) or 1 cup purchased pesto 1 egg, slightly beaten 1 15 ounce container ricotta cheese 1 8 ounce package shredded Italian blend cheese or mozzarella cheese (2 cups) ¼ teaspoon salt ¼ teaspoon ground black pepper Nonstick cooking spray 2 cup chopped fresh spinach ½ 8 ounce package fresh mushrooms, thinly sliced 1 28 ounce can whole Italian-style tomatoes Fresh Italian (flat-leaf) parsley leaves (optional) Lemon-Parsley Pesto 4 cup fresh spinach leaves (about 8 ounces) ½ cup fresh Italian (flat-leaf) parsley ⅓ cup grated Parmesan or Romano cheese ⅓ cup toasted pine nuts or walnuts 2 cloves garlic quartered 2 tablespoon olive oil 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice ¼ teaspoon salt 2 tablespoon water (optional) Directions Preheat oven to 375 degrees F. In a 4-quart or larger pot cook noodles according to package directions until just tender. Drain noodles; rinse with cold water. Drain well; set aside. Prepare Lemon-Parsley Pesto; set aside. In a medium bowl stir together egg, ricotta cheese, 1 cup of the shredded Italian blend cheese, salt, and pepper; set aside. To assemble lasagna, lightly coat the inside of a 9-inch springform pan or 13x9x2-inch baking pan with nonstick cooking spray. Arrange 4 of the cooked noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with 1 layer of noodles. Top with spinach. Spoon half of the ricotta cheese mixture over spinach, spreading evenly. Spoon one-third of the pesto over ricotta layer, spreading evenly. Top with another layer of noodles, trimming to fit. Top with mushrooms. Spread remaining ricotta cheese mixture over mushrooms. Spread half of the remaining pesto over ricotta layer. Top with another layer of noodles and remaining pesto. Drain tomatoes. Slice, quarter, or halve tomatoes and place on top of layers. Place springform pan in a foil-lined shallow baking pan. Bake, covered, for 45 minutes. Uncover and sprinkle with remaining Italian blend cheese. Bake, uncovered, for 15 minutes more or until cheese is melted and lasagna is heated through. Cover and let stand for 20 minutes before serving. Carefully remove sides of pan. Top with parsley leaves. To serve, cut lasagna into wedges. (For 13x9x2-inch pan, bake, covered with foil, in a 375 degrees F oven for 40 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted and lasagna is heated through.) Makes 8 to 10 servings. Lemon-Parsley Pesto In a food-processor bowl combine fresh spinach leaves (about 8 ounces), fresh Italian (flat-leaf) parsley, grated Parmesan or Romano cheese, toasted pine nuts or walnuts, garlic, olive oil, lemon peel, lemon juice, and salt. Cover and process until nearly smooth. (If desired, use a blender and add water with the spinach leaves.) Makes about 1 cup. Cooking Club Directions: Prepare lasagnas as above for each member except do not add tomatoes and do not bake. Cover each pan with plastic wrap (if freezing, also wrap in aluminum foil). Package remaining cheese in a resealable plastic bag or a resealable freezer bag for each member. Refrigerate up to 24 hours or freeze up to 3 months. Test Kitchen Tip: It is possible to make up to a quadruple batch of ricotta mixture at one time. Reheating and Serving: Thaw lasagna, if frozen, in the refrigerator 48 hours before baking. Place thawed or refrigerated lasagna on a foil-lined baking sheet. Remove plastic wrap; top lasagna with tomatoes. Preheat oven to 375 degrees F. In springform pan, bake, covered with foil, for 60 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 15 minutes more or until heated through. (For a 13x9x2-inch pan, bake, covered with foil, for 40 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted and lasagna is heated through.) Cover and let stand for 20 minutes before serving. Carefully remove sides of pan, if necessary. To serve, cut lasagna into wedges. Makes 8 to 10 servings. Print Nutrition Facts (per serving) 418 Calories 23g Fat 32g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 418 % Daily Value * Total Fat 23g 29% Saturated Fat 10g 50% Cholesterol 76mg 25% Sodium 577mg 25% Total Carbohydrate 32g 12% Total Sugars 4g Protein 23g Vitamin C 22.4mg 112% Calcium 373.6mg 29% Iron 4mg 22% Potassium 514mg 11% Folate, total 137.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.