Pesto/Spinach Lasagne

Sarah

ingredients

1 lb fresh spinach (cleaned, stemmed, chopped) (I usually buy a bag of baby spinach so I don’t have to clean it, LOL)
1 onion, minced
2 TBs olive oil
1/2 cup grated parmesan
2 oz “just tomatoes” (if you don’t have those at your store or don’t feel like buying them...you can use either sun dried tomatoes (in oil) julienned or even just a sliced regular old tomato)
pepper/salt
1 cup pesto (you could buy it...I’m a homemade pesto person but sometimes you can find it pretty good. Anyhow, I use: 2 cups fresh basil, 4 TB pine nuts, 2 cloves garlic, in food processor, then add: 1/3 cup olive oil, 3-4 TB parmesan cheese)
2 cups ricotta
1/2 cup toasted sunflower seeds
24 lasagna noodles, cooked
1/2 lob mozzarella--grated
extra olive oil to drizzle on top

1
filling: saute onion in olive oil until soft. remove from heat. stir in raw spinach. add half the parmesan. Stir in pesto, ricotta, sunflower seeds and salt/pepper. Combine.
2
to assemble: grease 9x13 dish, place layer of noodles on bottom, spread 1/3 of filling on noodles, then 1/3 mozzarella, then layer of tomato slices> More noodles, repeat layers, end with noodles, then put mozarella & rest of parmesan cheeses on top, drizzle with olive oil.
3
cover and bake 40 minutes at 350.

Source: Sarah