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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
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Preheat the oven to 350°. Clean and 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& 8243; x 13& 8243; 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.
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