I have noticed lately my recipes have been very green...zucchini, pesto bread and now lasagna stacks with lots of spinach. Green recipes must suck me in, at least you know they are healthy. This Recipe takes a little more time than my usual ones but was a big hit. And it's the most dangerous one I have attempted since I sliced my finger open with a knife. John had to finish it out for me because i passed out...no joke, lost a lot of blood but nothing super glue couldn't fix. Be Careful while cutting!
Lasagna Stacks
I found this recipe from The Creative Mama
I substituted Spinach for the Arugala
Ingedients
1 Tablespoon vegetable oil
12 no-boil lasagna noodles
1 (6-ounce) package frozen spinash - thawed
1 (15-ounce) container whole milk ricotta cheese
3/4 cup Parmesan cheese
1 teaspoon grated lemon zest
1 egg
salt and pepper
1 (7-ounce) container pesto
2 cups shredded mozzarella cheese
Step 1: Preheat your oven to 450 degrees.
Step 2: Brush 1 Tablespoon of vegetable oil all over the surface of a baking sheet.
Step 3: Place the lasagna noodles in a large pan and cover with boiling water.
Step 4: Let the noodles soak for 10 minutes.
Step 5: While the noodles are soaking, put the thawed out spinach in a microwave safe bowl and cover with a paper towel. Microwave until it is wilted, about 3 minutes.
Step 6: Mix together the ricotta cheese, 1/2 cup Parmesan cheese, lemon zezt, egg, and pesto. Season with a pinch of salt (the cheese is very salty so go easy) and pepper.
Step 7: Drain the spinach and get out the excess water. Add to the ricotta cheese mixture.
Step 8: Take the noodles out of the water and drain onto a kitchen towel.
Step 9: Lay 4 sheets of pasta onto your baking sheet.
Step 10: Spread 1/4 cup of the ricotta cheese mixture on the pasta and top with a bit of the mozzarella cheese.
Step 11: Add another layer of pasta and repeat.
Step 12: Top with the rest of the Parmesan cheese and a little fresh pepper.
Step 13: Bake for about 10 minutes. The cheese should be melted and bubbly.
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