Lasagna al pesto

 
 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.