Lasagna al Pesto
1 lb. fresh spinach
1 cup minced onion
3 Tbsp. olive oil
salt & pepper, to taste
½ cup grated Parmesan
1 cup homemade or good quality prepared pesto
¼ cup toasted sunflower seeds or pine nuts
20-24 spinach lasagna noodles (or any kind of lasagna noodle)
1 lb. mozzarella cheese, in thin slices
Extra olive oil Preheat oven to 350 degrees. Oil a 9x13 pan. Make your pesto if using homemade.
Clean and stem the spinach. Chop it very fine. Set aside temporarily.
In large, heavy skillet saute the onions in 2 tbsp of the olive oil unti the onions are soft (about 5-8 minutes). Add salt and pepper and remove from heat.
Stir the raw spinach into the hot onions. Transfer to a large bowl.
Add half the grated Parmesan, pesto, ricotta and sunflower seeds. Grind in some extra black pepper and salt, to taste. Mix thoroughly.
If using dried noodles, boil them until al dente, then rinse under cold water and drizzle with leftover olive oil.
Place a layer of the noodles in the bottom of an oiled 9x13 pan. Spread 1/3 of the filling onto the noodles. Place 1/3 of the mozzarella over that. More noodles. Another 1/3 of the filling. 1/3 more of the mozzarella. Yet more noodles, remaining filling, remaining mozzarella and one final layer of noodles. Sprinkle the top with the remaining Parmesan and drizzle with olive oil.
Cover with foil and bake for 35-40 minutes. The top should be brown and the filling bubbling.
This recipe is from the Enchanted Broccoli Forest by Mollie Katzen.
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