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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I got this vegetarian recipe from Indianapolis Woman magazine. It's originally from The Enchanted Broccoli Forest cookbook by Mollie Katzen. I get rave reviews from everyone - including non-veggies!!! Ingredients:
16 lasagna noodles |
2 (10 ounce) packages frozen chopped spinach, defrosted |
4 cups ricotta cheese |
1 cup pesto sauce |
4 large garlic cloves, minced |
1/2 teaspoon salt |
fresh black pepper, to taste |
3/4 cup parmesan cheese, grated |
1/3 cup pine nuts, toasted |
1 lb mozzarella cheese, grated |
Directions:
1. Preheat oven to 350 degrees. Lightly oil a 9x13 baking dish.
2. Bring a large pot of water to boil. Add the noodles and cook them for 4 to 5 minutes. They will be undercooked. Drain the noodles and lay them flat on a counter or tray.
3. Thoroughly drain defrosted spinach and squeeze out all extra water.
4. Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts. Mix well.
5. To prepare the dish, place a layer of noodles on the bottom of the pan. Spread about 1/3 of the filling over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Follow with another layer of noodles, 1/3 filling and 1/3 cheese. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top.
6. Bake for 50 minutes. If the top browns too quickly, cover with foil.
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