Lasagna Al Pesto

Name: Lasagna Al Pesto
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 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

Submitted by Sisty Gin

"I got this vegetarian recipe from Indianapolis Woman magazine. It's originally from The Enchanted Broccoli Forest cookbook by Mollie Katzen. I get rave reviews from everyone -- including non-veggies!!!"

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 6-8

ingredients

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

directions

Preheat oven to 350 degrees. Lightly oil a 9x13 baking dish.
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.
Thoroughly drain defrosted spinach and squeeze out all extra water.
Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts. Mix well.
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.
Bake for 50 minutes. If the top browns too quickly, cover with foil.