Incredibly Fast Pesto And Spinach Lasagna |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The Incredibly Fast Pesto and Spinach Lasagna is, according to the name, a main course that will surely help you when in need of time, but don't want to leave your guests disappointed. Ingredients:
15-20 no-boil lasagna sheets |
600gr frozen/fresh spinach |
150gr prepared pesto sauce |
350ml cream |
200gr cheese |
salt |
black pepper |
400gr ground beef (optional) |
Directions:
1. Defrost the spinachs, either by cooking them in a quarter of a litre of boiling salty water, then, squeeze them dry, or washing them should they be fresh; but letting them slightly wet.
2. Put the spinachs in a bowl, and chop them.
3. Throw the pesto sauce and the cream into the bowl and blend them with the spinachs.
4. Season the blend with salt and pepper to suit your taste.
5. Cook the noodles in boiling water for three minutes if you have chosen no-boil pasta, or the recommended time otherwise.
6. Stir the meat with salt and pepper.
7. Spread some water in a baking dish and cover the base of the dish without drying them, as they will cook themselves with their own moisture.
8. Drop a third of the mixture of spinachs, cream and pesto and spread it onto the layer of pasta.
9. Make a layer of noodles and drop another layer of mixture, with the exact dose to make a third layer of pasta and mixture.
10. Repeat the last step.
11. Arrange a final layer of lasagna noodles and drop some grained cheese.
12. Bake the lasagna in a pre-heated oven (180deg C) until the cheese is melted, and every part of it is perfectly cooked (aprox. 10-15min).
13. Eat it with the company of a good beer and your friends/guests. Bon appetit!
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