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Main Dishes

Lasagna II - Mike's Pesto-Spinach Lasagne - 1996
​​​​​Recipe courtesy of Mike Shonk

INGREDIENTS
  • 1 container  ricotta cheese (15 oz.)
  • 1 container  sour cream (8 oz.)
  • 1 package  frozen chopped spinach -- thawed and drained
  • 2 cups  mozzarella cheese -- shredded
  • 1 Jar  spaghetti sauce (28 oz. jar, or 3 cups)
  • ½ cup  parmesan cheese
  • 1/3 cup  pesto sauce
  • ¼ cup  dried parsley
  • 2 teaspoons  crushed red pepper
  • 8 ounces  lasagna noodles --  cooked as directed

​PREPARATION
In a bowl, combine ricotta, sour cream, spinach, Parmesan cheese, pesto, parsley, 1 cup mozzarella, and crushed red. In 9x13 baking dish, spread 1 cup spaghetti sauce. Top with layer of noodles. Spread 1/2 of filling mixture. Top that with 1 cup of sauce. Another layer of noodles, spread remaining mixture, and remaining sauce. Bake, covered, at 400 degrees for 40 minutes. Remove from oven, uncover, and sprinkle with remaining cheeses. Bake for 10 minutes longer, or until bubbly. Remove, let stand 10 minutes, cut and serve.

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