Pesto Lasagna
- 1/2 lb lasagna noodles
- 1 small sweet onion,
chopped
- dash of salt and pepper
- 1 1/2 lbs frozen
spinach, thawed
- 1/2 cup parmesan
- 1 package Cibo pesto
- 2 cups ricotta
- 1 cup cottage cheese
- 1 1/2 lb mozzarella,
grated
- 1/4 cup raw sunflower
seeds
Toast sunflower seeds in
oven at 375F for 10-15 minutes.
Sauté Onions n
oil. Add salt and pepper.
Cook lasagna noodles in
boiling, salted water for 12 minutes. Drain noodles.
Squeeze excess water
from spinach and stir into onions.
Add pest, seeds, cottage
cheese, ricotta, and 1/2 of the parmesan.
To Assemble:
Grease a
9"x13" casserole pan.
Place a layer of noodles
in the pad. Spread 1/3 of the filling over noodles. Sprinkle 1/3 of
the mozzarella over filling. Repeat process ending with a layer of
noodles at the top.
Sprinkle remaining
mozzarella and parmesan over top.
Cover casserole with foil
and bake at 350F fo4 25-30 minuest.
Makes 7-10 servings.
UC Davis Cookbook- 1994!
