Lasagna Al Pesto

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 16 lasagna noodles
• 2 (10 ounce) packages frozen chopped spinach, defrosted
• 4 cups ricotta cheese
• 1 cup pesto sauce
• 4 large garlic cloves, minced
• 1/2 teaspoon salt
• fresh black pepper, to taste
• 3/4 cup parmesan cheese, grated
• 1/3 cup pine nuts, toasted
• 1 lb mozzarella cheese, grated

Recipe

• 1 preheat oven to 350 degrees. lightly oil a 9x13 baking dish.
• 2 bring a large pot of water to boil. add the noodles and cook them for 4 to 5 minutes. they will be undercooked. drain the noodles and lay them flat on a counter or tray.
• 3 thoroughly drain defrosted spinach and squeeze out all extra water.
• 4 place the ricotta in a large bowl. stir in spinach, pesto, garlic, salt, pepper, 1/2 cup parmesan and pine nuts. mix well.
• 5 to prepare the dish, place a layer of noodles on the bottom of the pan. spread about 1/3 of the filling over the noodles. sprinkle with 1/3 of the mozzarella cheese. follow with another layer of noodles, 1/3 filling and 1/3 cheese. repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese. top with final layer of noodles and sprinkle with remaining 1/4 cup parmesan cheese on top.
• 6 bake for 50 minutes. if the top browns too quickly, cover with foil.