Spinach Pesto Lasagna

Alright, another Pinterest goodie...which we modified just a tad.

Spinach Pesto Lasagna
(Originial Recipe from: Pink Parsley)

Ingredients:

• 4 cups torn spinach (we used a package of frozen spinach)
• 2 cups cremini mushrooms, diced into medium pieces (we're not fans so we nixed these guys)
• 1/2 cup pesto; commercial or homemade (we used some Trader Joes pesto-our favorite)
• 1 1/2 cups fresh mozzarella, shredded
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 large egg, lightly beaten
• 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
• 4 cups tomato-basil sauce; homemade or jarred (TJ came through for us again-so delicious)
• 1 (8-ounce) can tomato sauce
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles (We just cooked our own whole wheat noodles)

Directions:

• Preheat the oven to 425. Spray a casserole dish with nonstick cooking spray.
• Steam the spinach and drain the excess moisture.
• Combine the mushrooms, pesto, spinach in a small bowl and set aside. In another bowl, combine 3/4 cup mozzarella, egg, ricotta, and 1/2 cup of the Parmesan cheese. Combine the tomato sauce with the pasta sauce.
• Spread 1 cup of the pasta sauce in the bottom of the saucepan. Layer 3 lasagna noodles, followed by 1 cup of the spinach mixture and 1 cup of the cheese mixture. Repeat the layers, following the order of pasta sauce-pasta-spinach-cheese. Sprinkle remaining parmesan and mozzarella over the top.
• Bake, covered, for 30 minutes. Remove the foil and bake an additional 15 minutes, until top is bubbly and golden.

Our results:
(Thank you iPhone)



Needless to say, we loved it!



So delicious!