Pesto Lasagna (Spinach & Cheese)

Spinach & cheese lasagna with pesto sauce.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 (16 ounce) package  lasagna noodles, partially cooked according to package directions
• 3  tablespoons olive oil
• 1 1⁄2 cups onions, chopped
• 3  garlic cloves, finely chopped
• 30  ounces frozen chopped spinach, thawed & squeezed dry
•  salt, to taste
•  pepper, to taste
• 24  ounces ricotta cheese (3 cups)
• 1 1⁄2 cups basil pesto (I like Nona Lena's Sicilian style pesto)
• 2  ounces parmesan cheese, grated (1/2 cup)
• 1⁄2 cup walnuts, toasted
• 16  ounces  shredded mozzarella cheese (6 cups)

Directions

1. Preheat oven to 350°F.
2. Oil 13"x9" casserole dish.
3. In a large skillet, heat olive oil.
4. Sauté onion and garlic until onion is transparent.
5. Add spinach; cook, stirring constantly for 5 minutes.
6. Season with salt and pepper.
7. Transfer to a large bowl.
8. Add ricotta, pesto, Parmesan, and nuts to spinach; mix well.
9. Layer 5 lasagne noodles in bottom of casserole dish, slightly overlapping each other.
10. Top with 1/3 of spinach mixture and 1/3 of mozarella cheese.
11. Repeat layers twice.
12. Bake until hot and bubbly (35 minutes).