THIS is delicious. And when I say “delicious,” I mean so friggin’ delicious that my mouth is watering just a bit as I think about it. If you like pesto, make this now.
(Adapted from Women’s Health)
Nino’s pesto (click here for the recipe)
2 cups (or so) part-skim ricotta cheese
9 lasagna noodles (We use gluten-free noodles, which means we have to cook them first. Go ahead and do that no-boil thing if your noodles allow.)
2 cups cooked chopped spinach, drained
Shredded parmesan cheese
Shredded part-skim mozzarella cheese (about 8 oz.)
1. Preheat oven to 350° and drizzle a lasagna pan with olive oil.
2. Whisk the pesto and ricotta together in a medium bowl, adding just enough ricotta so that the mixture maintains a green tinge when thoroughly combined.
3. Place three noodles on the bottom of the pan and spread half the pesto mixture over the noodles. Sprinkle with parmesan cheese, top with half the spinach and sprinkle with mozzarella. Add another layer of noodles, then most of the remaining pesto, some parm, the rest of the spinach and some mozzarella. Top it off with a final layer of noodles, what little remains of the pesto mixture and a whole lotta mozzarella.
4. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes.
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