Lasagne
- 1 package (16 oz.) Lasagne noodles, uncooked
- 3 tablespoons olive oil
- 1 1/2 cups chopped onions
- 3 cloves garlic,minced
- 3-10 oz. boxes frozen chopped spinach, thawed and squeezed dry
- 1/4 tsp nutmeg
- salt and pepper, to taste
- 30 oz. whole milk ricotta
- 1 1/2 cups pesto, recipes follows or store bought.
- 1 cup Parmesan , grated
- 1 cup Fontina, grated
- 1/2 cup pine nuts, toasted
- 1 lb. mozzarella, shredded
Pesto
- 2 cups basil leaves
- 1 cup parsley sprigs
- 8 cloves garlic
- 1 tsp. salt
- 1/2 tsp pepper
- 1 cup Parmesan cheese
- 2/3 cup olive oil
- 1/4 cup toasted pine nuts
- Begin with preparing pesto. Place all ingredients for the pesto except the olive oil in a bowl of a food processor fitted with a metal blade. Process until about a minute and gradually pour in olive oil with motor running, mixing until incorporated. Set side.
- Preheat oven to 350 degrees.
- Spray a 9×13 casserole with cooking spray. Partially cook the noodles according to package directions.
- Heat oil in skillet. Cook the onions until translucent, add garlic and cook until fragrant.Add the spinach; cook and stir for 5 minutes. Season with salt,pepper and nutmeg. Transfer to large bowl.
- Add the ricotta, pesto, Parmesan and pine nuts to spinach mixture; mix well.
- In a separate bowl combine the mozzarella and Fontina.
- Layer 5 noodles , slightly overlapping, in casserole. Top with one-third of ricotta mixture and one-third mozzarella mixture. Repeat layers twice.
- Bake 35 minutes or until bubbly.
- Let stand 10 minutes before serving.