Main Dishes |
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Lasagna II - Mike's Pesto-Spinach Lasagne - 1996
Recipe courtesy of Mike Shonk
INGREDIENTS
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.
- 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.