Spinach Lasagna with Walnut Pesto

Name: Spinach Lasagna with Walnut Pesto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings Freshly ground black pepper to taste; 79 milliliters extra virgin olive oil; 710 milliliters packed fresh basil leaves; 3 large cloves garlic; 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles; 227 grams low-fat mozzarella cheese, grated; 907 grams nonfat ricotta cheese or nonfat cottage cheese; 8 servings Additional extra-virgin olive oil (for storage); 8 servings A little olive oil for the pan; 79 milliliters grated Parmesan cheese; 1 teaspoons salt; 8 servings Salt and pepper to taste; 907 grams fresh spinach, washed; 680 grams low-sugar tomato sauce (or your favorite sauce); 79 milliliters lightly toasted walnuts

Spinach Lasagna with Walnut Pesto might be a good recipe to expand your main course recipe box. This recipe serves 8. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 800 calories, 32g of protein, and 49g of fat. Head to the store and pick up low-sugar tomato sauce, mozzarella cheese, walnuts, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.

Ingredients you will need

Spinach

Water

Cooking Oil

Equipment you will use

Baking Pan

Oven

Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts.

Ingredients you will need

Cottage Cheese

Parmesan

Ricotta Cheese

Spinach

Walnuts

Garlic

Pepper

Pesto

Salt

Equipment you will use

Bowl

Mix well.

Spread half the tomato sauce in the bottom of the pan.

Ingredients you will need

Tomato Sauce

Spread

Equipment you will use

Frying Pan

Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.

Ingredients you will need

Mozzarella

Parmesan

Pasta

Ricotta Cheese

Sauce

If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.

Ingredients you will need

Pasta

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.)

Ingredients you will need

Parmesan

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Remove from the oven and let cool for about 10 minutes before serving.

Equipment you will use

Oven

Place the basil leaves and garlic in a food processor or blender, and mix well.

Ingredients you will need

Fresh Basil

Garlic

Equipment you will use

Food Processor

Blender

Add the walnuts, and continue to blend until the walnuts are finely ground.

Ingredients you will need

Walnuts

Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Parmesan

Equipment you will use

Bowl

If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

Ingredients you will need

Olive Oil

Pesto

Equipment

Ingredients

Servings:

8servings

Freshly ground black pepper to taste 79milliliters

extra virgin olive oil 710milliliters

packed fresh basil leaves 3large cloves

garlic 16

fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles 227grams

low-fat mozzarella cheese, grated 907grams

nonfat ricotta cheese or nonfat cottage cheese 8servings

Additional extra-virgin olive oil (for storage)8servings

A little olive oil for the pan 79milliliters

grated Parmesan cheese 1teaspoons

salt 8servings

Salt and pepper to taste 907grams

fresh spinach, washed 680grams

low-sugar tomato sauce (or your favorite sauce)79milliliters

lightly toasted walnuts

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti D.O.C.G. (). Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.