Pesto Lasagna (Spinach & Cheese) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Spinach & cheese lasagna with pesto sauce. Ingredients:
1 (16 ounce) package lasagna noodles, partially cooked according to package directions |
3 tablespoons olive oil |
1 1/2 cups onions, chopped |
3 garlic cloves, finely chopped |
30 ounces frozen chopped spinach, thawed & squeezed dry |
salt, to taste |
pepper, to taste |
24 ounces ricotta cheese (3 cups) |
1 1/2 cups basil pesto (i like nona lena's sicilian style pesto) |
2 ounces parmesan cheese, grated (1/2 cup) |
1/2 cup walnuts, toasted |
16 ounces shredded mozzarella cheese (6 cups) |
Directions:
1. Preheat oven to 350°F.
2. Oil 13 x9 casserole dish.
3. In a large skillet, heat olive oil.
4. Sauté onion and garlic until onion is transparent.
5. Add spinach; cook, stirring constantly for 5 minutes.
6. Season with salt and pepper.
7. Transfer to a large bowl.
8. Add ricotta, pesto, Parmesan, and nuts to spinach; mix well.
9. Layer 5 lasagne noodles in bottom of casserole dish, slightly overlapping each other.
10. Top with 1/3 of spinach mixture and 1/3 of mozarella cheese.
11. Repeat layers twice.
12. Bake until hot and bubbly (35 minutes).
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