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
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Organic Sweet Onion, ea. THUMBNAIL
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Organic Valley Low Fat Cottage Cheese, 16oz. THUMBNAIL
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Organic Valley Ricotta Cheese, 15oz. THUMBNAIL
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Sunridge Organic Sunflower Seeds, 8oz. THUMBNAIL
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All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
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