TLC Cooking "Pesto Lasagna"

Pesto Lasagna

Pesto Lasagna

YIELD Makes 8 servings
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INGREDIENTS

1	package (16 ounces) uncooked lasagna noodles
3	tablespoons olive oil
1‑1/2	cups chopped onions
3	cloves garlic, finely chopped
3	packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Salt and black pepper
3	cups (24 ounces) ricotta cheese
1‑1/2	cups prepared pesto sauce
3/4	cup grated Parmesan cheese
1/2	cup pine nuts, toasted
6	cups (16 ounces) shredded mozzarella cheese
Strips of roasted red pepper (optional)

PREPARATION:

Preheat oven to 350°F. Spray 13X9-inch casserole or lasagna pan with nonstick cooking spray. Partially cook lasagna noodles according to package directions.
Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 minutes. Season with salt and pepper. Transfer to large bowl.
Add ricotta cheese, pesto, Parmesan cheese and pine nuts to spinach mixture; mix well.
Layer 5 lasagna noodles, slightly overlapping, in prepared pan. Top with one third of ricotta mixture and one third of mozzarella. Repeat layers twice.
Bake about 35 minutes or until hot and bubbly. Garnish with red bell pepper.

This recipe appears in: Italian

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