Considering I had never made Lasagna before in my life and I have to change each recipe drastically because of my allergies, I was not too sure how this one would turn out. Specially when I ran out of stuffing half way though and improved (I’ve adjusted the recipe below for that!). I assured Manuel multiple times that take out was only a call away. But ALAS! IT turned out so good I was kinda disappointed, because now I’m going to have to make this instead of my husband making his. Bake time is about 35 minutes, but all together it takes about an hour, 20 or so of actual work and the rest baking. You cna also make this lower in fat by using low fat ingredients.
What you need:
One package of uncooked wheat lasagna noodles
3 tablespoons of olive oil
garlic powerer (or you can use the real thing)
3 10 oz packages of frozen spinach thawed and squeezed dry
two containers of ricotta cheese, about 4 cups (32 oz)
1 1/2 – 2 cups pesto (if you love the pesto, use more, if not use just 1 1/2 cups)
handfull of Parmesan cheese (again, if you love the stuff, toss in a little more than a handful!)
handfull of Pine nuts
4 cups of shredded mozzarella cheese
What you do:
1. Preheat over to 350
2. Cook lasagna noodles according to package, except only boil for about half the time indicated. They should be partially cooked.
3. In a large skillet heat the olive oil and mix in the garlic or garlic powder.
4. Add the spinach and stir for about 5 minutes before transferring to a large bowl
5. Add the ricotta cheese, Parmesan, pesto and pine nuts to the spinach and mix very well
6. Spray a 13×9 inch casserole pan with non stick cooking spray (I love the olive oil kind!)
7. Add the noodles slightly overlapping and top with 1/3 of the spinach mixture and 1/3 of the mozzarella, repeat 2-3 times
8. bake that puppy for 35 minutes and then enjoy!
