Lasagna Al Pesto

Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 pound fresh spinach
1 cup minced onions
3 tablespoons olive oil -- divided
1 teaspoon salt and pepper -- to taste
1/4 cup grated parmesan cheese
1 cup pesto
2 pounds ricotta cheese -- part skim milk
1 pound lasagna noodles
1/2 pound mozzarella cheese -- grated
 

Preparation:

Preheat the oven to 350ΓΈ. Clean and stem the spinach. Chop it very fine. Set aside temporarily. In a large, heavy skillet, saute the onions in 2 tablespoons of the olive oil over low heat until the onions are soft and clear, about 5-8 minutes. Add the salt and pepper in moderate amounts; remove the skillet from the heat. Stir in the raw chopped spinach and stir well; transfer to a large bowl. Add the pesto and the ricotta; mix thoroughly. Meanwhile, put up a large pot of water to boil for the lasagna noodles. Cook the pasta until just barely tender, about 2 minutes; they will finish cooking in the oven. Drain the lasagna noodles, rinse under cold running water and drizzle them with the remaining 1 tablespoon of olive oil so that they do not stick together. Spay a 9" x 13" baking dish with non-stick cooking spray. Layer 1/4 of the noodles in the bottom of the dish; spread with 1/3 of the spinach/pesto/ricotta mixture over the noodles; sprinkle 1/3 of the grated mozzarella cheese over. Repeat with another layer of noodles, filling and cheese; repeat a third time. Finish with a final layer of noodles; sprinkle on the parmesan cheese. Drizzle with a bit more olive oil, if desired. Cover with foil and bake for 35-40 minutes.

 

Nutritional Information:

2912 Calories (kcal); 222g Total Fat; (67% calories from fat); 174g Protein; 64g Carbohydrate; 678mg Cholesterol; 2441mg Sodium