Spinach-Pesto Lasagne

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.