Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 52274">Pesto Lasagna (Spinach &amp;amp; Cheese)&nbsp; &nbsp;1 (16&nbsp; ounce) package lasagna noodles, partially cooked according to package directions&nbsp;&nbsp; 3&nbsp; tablespoons olive oil&nbsp;&nbsp; 1 1/2&nbsp; cups onions, chopped&nbsp;&nbsp; 3&nbsp; garlic cloves, finely chopped&nbsp;&nbsp; 30&nbsp; ounces frozen chopped spinach, thawed &amp;amp; squeezed dry&nbsp;&nbsp; &nbsp;salt, to taste&nbsp;&nbsp; &nbsp;pepper, to taste&nbsp;&nbsp; 24&nbsp; ounces ricotta cheese (3 cups)&nbsp;&nbsp; 1 1/2&nbsp; cups pesto sauce&nbsp;&nbsp; 3&nbsp; ounces parmesan cheese, grated (3/4 cup)&nbsp;&nbsp; 1/2&nbsp; cup pine nuts, toasted&nbsp;&nbsp; 16&nbsp; ounces shredded mozzarella cheese (6 cups)&nbsp;&nbsp; &nbsp;Preheat oven to 350F.&nbsp; Oil 13&quot;x9&quot; casserole dish.&nbsp; In a large skillet, heat olive oil.&nbsp; Saut onion and garlic until onion is transparent.&nbsp; Add spinach; cook, stirring constantly for 5 minutes.&nbsp; Season with salt and pepper.&nbsp; Transfer to a large bowl.&nbsp; Add ricotta, pesto, Parmesan, and pine nuts to spinach; mix well.&nbsp; Layer 5 lasagne noodles in bottom of casserole dish, slightly overlapping each other.&nbsp; Top with 1/3 of spinach mixture and 1/3 of mozarella cheese.&nbsp; Repeat layers twice.&nbsp; Bake until hot and bubbly (35 minutes).</blockquote>

[QUOTE="moreluck, post: 52274"] Pesto Lasagna (Spinach & Cheese) 1 (16 ounce) package lasagna noodles, partially cooked according to package directions 3 tablespoons olive oil 1 1/2 cups onions, chopped 3 garlic cloves, finely chopped 30 ounces frozen chopped spinach, thawed & squeezed dry salt, to taste pepper, to taste 24 ounces ricotta cheese (3 cups) 1 1/2 cups pesto sauce 3 ounces parmesan cheese, grated (3/4 cup) 1/2 cup pine nuts, toasted 16 ounces shredded mozzarella cheese (6 cups) Preheat oven to 350F. Oil 13"x9" casserole dish. In a large skillet, heat olive oil. Saut onion and garlic until onion is transparent. Add spinach; cook, stirring constantly for 5 minutes. Season with salt and pepper. Transfer to a large bowl. Add ricotta, pesto, Parmesan, and pine nuts to spinach; mix well. Layer 5 lasagne noodles in bottom of casserole dish, slightly overlapping each other. Top with 1/3 of spinach mixture and 1/3 of mozarella cheese. Repeat layers twice. Bake until hot and bubbly (35 minutes). [/QUOTE]

Verification