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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I got this from my Sister-in-Law and I think she may have gotten it from a Moosewood cookbook or some other Vegetarian (not vegan) cookbook. Ingredients:
basil cream sauce |
3 tbs butter |
3 tbs all-purpose flour |
3 cups milk |
1/2 cup chopped fresh basil (or more if you want) |
1/2 cup grated parmsan cheese |
1 clove garlic, minced |
salt to taste |
filling |
1/3 cup pine nuts |
two 10 ounce packages frozen chopped spinach, thawed and squeezed dry |
one 15 oz container ricotta cheese |
2 cups shredded mozzarella, divided |
1 1/2 cups fontina cheese |
3/4 cup grated parmesan cheese |
1 egg, beaten |
1/4 tsp ground pepper |
to finish the dish |
12 lasagna noodles |
1 (more) 10 oz package frozen chopped spinach, thawed and squeezed dry (optional see tips from deedeec) |
1 medium zucchini, very thinly sliced (optional see tips from deedeec) |
Directions:
1. Spray the bottom of 9x13-in baking dish with non-stick cooking spray.
2. Basil-cream sauce: in a 2 qt. saucepan, melt the butter over medium heat. Stir in flour until absorbed. Add the milk; cook, stirring constantly, until mixture comes to a boil and has thickened. Remove from heat; stir in the basil, 1/2 cup of parmesan cheese, the garlic and salt. Place plastic wrap on the surface of sauce and set aside. (if you don’t it turns brown)
3. Filling: over low heat, cook the pine nuts in a dry, small skillet until all the nuts are at least partially browned. Chop. (I don’t brown mine, I just put them in the food processor)
4. Place pine nuts in a large bowl. Add the spinach, ricotta, 1/2 cup of the mozzarella, the fontina, 3/4 cup parmesan, the egg, and pepper. Stir to combine and set aside.
5. Cook the noodles according to package and drain.
6. Preheat oven to 375.
7. Thinly spread 1 cup of the basil-cream sauce in the bottom of baking pan. Place a layer of noodles over the sauce. Use 4 noodles per layer.
8. Spread 1/2 of the ricotta filling over the noodles. Spread 1/2 of the remaining basil-cream sauce over the cheese.
9. Top with more noodles and spread with remaining ricotta filling.
10. Top with remaining noodles and spread remaining sauce over noodles.
11. Bake 30 minutes. Sprinkle with remaining 1 cup mozzarella; continue baking 20 more minutes. Remove and let stand about 15 mins.
12. Tip from DeeDeeC: I actually like to use a little more spinach (one more package.) I like to have a layer of spinach (not mixed into the cheese filling) just under the 2nd and 3rd layers of noodles. OR Sometimes I use very thinly sliced zucchini.
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