This lasagna combines creamy spinach and artichoke layers with a hint of pesto for a delightful twist on a classic dish.
Preheat your oven to 350°F.
Ensure the oven is fully preheated before placing the lasagna inside for even cooking.
Lightly grease a 9x13 baking dish with cooking spray or olive oil.
Greasing the dish prevents the lasagna from sticking and makes cleanup easier.
In a mixing bowl, combine the ricotta cheese, silken tofu, minced garlic, salt, and pepper. Mix until smooth.
Use a fork or whisk to ensure the mixture is well combined and creamy.
Spread a thin layer of pesto on the bottom of the baking dish.
This base layer adds flavor and prevents the noodles from sticking to the dish.
Place four lasagna noodles over the pesto, slightly overlapping them.
Ensure the noodles cover the entire bottom of the dish for even layers.
Spread a third of the cheese mixture over the noodles, followed by a third of the spinach and artichoke hearts.
Distribute the filling evenly for consistent flavor in every bite.
Repeat the layering process with noodles, pesto, cheese mixture, spinach, and artichokes two more times.
Press down gently on each layer to compact the lasagna and prevent air gaps.
Top the final layer with mozzarella cheese and fresh basil.
Sprinkle the cheese evenly for a golden, bubbly top.
Cover the dish with aluminum foil and bake for 45 minutes.
Covering the dish ensures the lasagna cooks evenly and retains moisture.
Remove the foil and bake for an additional 10 minutes to brown the cheese.
Keep an eye on the lasagna during this step to avoid over-browning.
Let the lasagna rest for 10 minutes before serving.
Allowing the lasagna to rest helps it set, making it easier to slice and serve.
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