I served this when I hosted the Chocolate Lover’s Book Club meeting in March 2006. We read Three Junes by Julia Glass, and enjoyed this lasagna, the sun-dried tomato Caesar salad, and Nana Hazel’s Bittersweet Chocolate Sauce over ice cream. Yum!
1 (16 oz) package lasagna noodles
2 Tbl olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (16 oz) package frozen chopped spinach, thawed
7 oz basil pesto
30 oz ricotta cheese
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg
2 cups mozzarella cheese, shredded
¾ cup Alfredo-style pasta sauce
¼ cup Parmesan cheese, grated
In a large skillet over medium heat, sauté the onion and garlic in the olive oil until tender. Add the spinach and Stir. Remove from the heat and stir in the pesto. In a large bowl, mix together the ricotta, mozzarella, egg, salt, pepper and nutmeg. Spread a small amount of olive oil on the bottom of a large baking dish, then layer the noodles, then the spinach mixture and then the ricotta. Repeat the layers ending with noodles on top. Spread the Alfredo sauce on top and sprinkle with the Parmesan. Cover with foil and bake for 45 to 55 minutes at 350 degrees.