Lasagna al Pesto

{ Exported from MasterCook Mac }

Lasagna al Pesto

Recipe By:
Serving Size: 8
Preparation Time: 1:00
Categories: Casseroles Vegetarian Main Dishes Italian Cheese
& Eggs

Amount Measure Ingredient Preparation Method
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
2 pounds ricotta cheese, part skim milk
1 pound lasagna noodles spinach pasta
1/2 pound mozzarella cheese grated

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.