Lasagna al Pesto

….all green

Assuming your pesto is made: 6-8 servings
1 hour to prepare, 35-40 minutes to bake

1 lb. fresh spinach

1 cup pesto

1 cup minced onion

2 lbs. (4 cups) ricotta cheese

3 Tbs. olive oil

1/4 cup toasted sunflower seeds

salt & pepper, to taste

20 – 24 green lasagna noodles

1/2 cup grated Parmesan

1 lb. Mozzarella cheese, in thin slices

~ extra olive oil for the top ~

The Filling:
1. Clean and stem the spinach. Chop it very fine. Set aside temporarily.
2. In a large, heavy skillet, sauté the onions in 2 Tbs. of the olive oil (save the other
Tbs. of oil for the noodles) – until the onions are soft (5-8 minutes). Add salt and
pepper in moderate quantities. Remove from heat.
3. Stir the raw spinach into the hot onions. Transfer to a large-ish bowl.
4. Add half the grated Parmesan, the pesto, the ricotta, and the sunflower seeds.
Grind in some extra black pepper. Mix thoroughly.

Preheat oven to 350 F. Oil a 9” x 13” pan.

To Assemble:
1. a) If you are using fresh, soft homemade noodles, you won’t need any pre-cooking.
b) If you are using dried noodles, boil them ever so briefly (about 2 minutes), then
rinse them under cold water, and drizzle them with the leftover Tbs. of olive oil.
2. Place a layer of noodles in the bottom of your oiled 9x13 inch pan.
3. Spread 1/3 of the filling onto the noodles. Place 1/3 of the mozzarella over that.
4. More noodles.
5. Another 1/3 of the filling.
6. 1/3 more of the Mozzarella.
7. Yet more noodles.
8. Remaining filling.
9. Remaining Mozzarella.
10. One final layer of noodles.
11: Remaining Parmesan.
And finally:
12. Drizzle the top with extra olive oil

Cover with foil and bake for 35 – 40 minutes.