Pesto Lasagna

Here is a yummy veggie lasagna that even Dave liked. We used whole wheat noodles and they were awesome.

Pesto Lasagna

1 Package (16 ounces) uncooked lasagna noodles
3 tablespoons olive oil
1 ½ cups chopped onions
3 cloves garlic minced
3 packages (10oz) frozen chopped spinach thawed and squeezed dry
salt and pepper
3 cups (24 oz) ricotta cheese
1 ½ cups pesto sauce
¾ cup grated parmesan cheese
½ cups pine nuts toasted
6 cups mozzarella cheese shredded (just use cheese mix from Costco)

Preheat oven to 350*. Spray 13x9 inch casserole dish with nonstick cooking spray. Partially cook lasagna noodles according to package directions.

Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until translucent. Add spinach; cook about 5 minutes. Season with salt and pepper, Transfer to large bowl.

Add ricotta cheese, pesto, Parmesan cheese and pine nuts to spinach mixture and mix well.

Layer 5 lasagna noodles in dish, top with one third of ricotta mixture and one third cheese mixture. Repeat layers twice.

Bake about 35 minutes or until hot and bubbly.


Whole Wheat Pasta

4 large eggs
2 tablespoons water
3 ½ cups sifted whole wheat flour

Place eggs, water and four in bowl of mixer. Turn mixer to low and beat for 30 seconds. Attach dough hook to mixer and turn on low and knead for 1 minute. Hand knead dough for 30 seconds to 1 minute. Cover with dry towel and let rest for 15 minutes before extruding through pasta maker.