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Lasagna al Pesto 2

Source of Recipe

posted by stella to recipecircus


List of Ingredients

1 pound fresh spinach
1 cup minced onions
3 tablespoons olive oil divided
salt and pepper to taste
1/4 cup grated parmesan cheese
1 cup pesto (ok to use store-bought)
2 pounds ricotta cheese, part skim milk
1 pound lasagna noodles spinach pasta
1/2 pound mozzarella cheese grated


Recipe

Preheat the oven to 350°. Clean & stem the spinach. Chop it very fine. Set aside temporarily.

In a large, heavy skillet, saute the onions in 2 tablespoons of the olive oil over low heat until the onions are soft and clear, about 5 8 minutes. Add the salt & pepper in moderate amounts; remove the skillet from the heat. Stir in the raw chopped spinach and stir well; transfer to a large bowl. Add the pesto & the ricotta; mix thoroughly.

Meanwhile, put up a large pot of water to boil for the lasagna noodles. Cook the pasta until just barely tender, about 2 minutes; they will finish cooking in the oven. Drain the lasagna noodles, rinse under cold running water and drizzle them with the remaining 1 tablespoon of olive oil so that they do not stick together.

Spay a 9" x 13" baking dish with non stick cooking spray. Layer 1/4 of the noodles in the bottom of the dish; spread with 1/3 of the spinach/pesto/ricotta mixture over the noodles; sprinkle 1/3 of the grated mozzarella cheese over. Repeat with another layer of noodles, filling and cheese; repeat a third time. Finish with a final layer of noodles; sprinkle on the parmesan cheese. Drizzle with a bit more olive oil, if desired. Cover with foil and bake for 35 40 minutes.

YIELD: 8 Servings