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!
*Pesto Lasagna
Cascadian Farms Organic Frozen Spinach, 10oz. THUMBNAIL
In Stock
$3.79
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Cibo Naturals Basil Pesto, 6oz. THUMBNAIL
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$5.49
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Grassi Shredded Parmesan, 8oz. THUMBNAIL
In Stock
$9.99
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Organic Sweet Onion, ea. THUMBNAIL
In Stock
$1.29
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Organic Valley Low Fat Cottage Cheese, 16oz. THUMBNAIL
In Stock
$6.99
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Organic Valley Ricotta Cheese, 15oz. THUMBNAIL
In Stock
$7.99
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Sunridge Organic Sunflower Seeds, 8oz. THUMBNAIL
In Stock
$3.49
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