I'm woefully embarrassed that I only had one post in October, and I'm hellbent to improve my posting ratio in November, the month of plenty and giving gratitude. Sure, there are legitimate hold-ups from last month and even a real-life tragedy of a friend of mine and Dave's who died suddenly last month. I also have been working my booty off at two jobs I love, travelling to see family (Dad's 55th birthday, Grandma's impending sojourn to Arizona to escape another Missouri winter), caring for my new kitten Zelda (I'm officially the "crazy cat lady" with three cats), and figuring out how to plan for a wedding. Did I mention starting another Master's in January 2010? Yes, there's that too.
Time frame to bake
30-40 minutes to prepare
50 minutes to bake (assuming you have pesto on hand, be it bought or homemade)
a little olive oil for the pan
about 16 lasagna noodles (I used no-boil noodles when I made this, I recommend not doing that)
1 lb. fresh spinach
2 lbs. ricotta cheese
2 cups pesto
1/2 tsp. salt
fresh black pepper to taste
1 cup grated parmesan
2 lbs. mozzarella cheese, grated
- Preheat the oven to 350 degrees F. Lightly oil a 9 x 13" baking pan.
- Bring a large potful of water to a boil. Add noodles and cook for 4-5 minutes. They should be undercooked. Drain noodles and lay them flat and straight on a table, counter or tray.
- Thoroughly wash and dry the spinach. I never discard the stems, though Mollie Katzen recommends that you do. I think she says this to prevent bitterness, but I honestly cannot tell the difference, so I leave the stems alone. Finely mince leaves or seriously, just leave the whole leaf alone. It will work out just fine without mincing or stemming (tastes delicous, too!).
- Place the ricotta in a large bowl and stir in the spinach, pesto, salt, pepper and 1/2 cup of the parmesan. Mix well. 5) Place a layer of nooddles in the bottom of the prepared pan. Spread about 1/3 of the filling over the noodles and don't stress if it's uneven. Sprinkle about 1/3 of the mozzarella on top. Follow with another layer of noodles, another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat this pattern one more time with a third layer of everything (your pan will be mighty full). Top lasagna with one final noodle layer and the remaining 1/2 cup of parmesan on the very top.
- Bake for 50 minutes and if the top is browning too fast, simply cover loosely with foil.
Hugs and high fives,