Friday, March 6, 2009

Lasagna al Pesto

Recipe from The Enchanted Broccoli Forest by Mollie Katzen

40 minutes to prepare 
50 minutes to bake

About 16 lasagna noodles
1 pound fresh (or 2 10-oz. packages frozen chopped spinach)
2 pounds (4 cups) ricotta cheese
1 cup pesto
2 to 4 cloves garlic, minced (depending upon how much garlic is in the pesto)
1/2 teaspoon salt
Fresh black pepper to taste
3/4 cup grated Parmesan cheese
1 pound mozzarella cheese grated

Preheat oven to 350 degrees. 

Cook noodles 4 to 5 minutes (they will be undercooked). Wash and chop spinach or thaw and drain frozen spinach. Place ricotta in a large bowl. Stir in the spinach, pesto, garlic, salt, black pepper, and Parmesan cheese.

To assemble: beginning with noodles, layer noodles, filling, mozzarella; repeat. Finish with spinach mixture and mozzarella. Bake for 50 minutes. If the top browns too quickly, cover with foil.

To Freeze: Once the assembly is finished, wrap in heavy duty aluminum foil and place inside a gallon-sized ziploc freezer bag. Freeze.

Frozen Preparation: Defrost lasagna in refrigerator. Unwrap. Place on a baking sheet in the middle of a preheated 350 degree oven. Bake for 50 minutes or until filling is hot. If the top browns too quickly, cover with foil.

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