Spinach Lasagna with Walnut Pesto Sauce

Ingredients List

• 1 teaspoon A little olive oil for the pan

• 2 pounds fresh spinach, washed*

• 2 pounds nonfat ricotta cheese or nonfat cottage cheese

• Walnut Pesto (recipe follows)

• 4 large cloves garlic, minced

• ½ teaspoon salt

• 1 pinch Freshly ground black pepper to taste

• ½ cup grated Parmesan cheese

• ⅓ cup minced walnuts, lightly toasted

• 1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)

• 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles

• ½ pound low-fat mozzarella cheese, grated

Walnut Pesto Sauce:

• 3 cups packed fresh basil leaves

• 3 large cloves garlic

• ⅓ cup lightly toasted walnuts

• ⅓ cup extra virgin olive oil

• ⅓ cup grated Parmesan cheese

• 1 pinch Salt and pepper to taste

• Additional extra-virgin olive oil (for storage)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish. If using fresh spinach, chop it finely. If using frozen spinach, ensure it’s fully thawed and squeeze out any excess water.

2. In a large bowl, combine the ricotta or cottage cheese with the spinach, pesto, garlic, salt, pepper, half of the Parmesan, and walnuts. Mix everything thoroughly. Spread half of the tomato sauce at the bottom of the pan. Layer uncooked noodles over the sauce, then drop spoonfuls of the ricotta mixture over the noodles (you can spread it slightly, but don't overdo it). Top with a third of the grated mozzarella. Repeat with another layer of sauce, noodles, filling, and mozzarella. Finish with a final layer of noodles, reserving some Parmesan.

3. If using fresh noodles, bake uncovered. If using dry noodles, cover the dish with foil tightly.

4. Bake for 50 minutes, uncovering during the last 15 minutes. If desired, sprinkle the remaining Parmesan on top. If the top browns too quickly, loosely cover with foil and continue baking to prevent burning. Once done, remove from the oven and let rest for 10 minutes before serving.

5. Walnut Pesto: In a food processor or blender, combine the basil and garlic, blending until smooth.

6. Add the walnuts and blend until finely ground.

7. With the machine running, slowly drizzle in olive oil until a smooth paste forms. Transfer to a bowl and stir in the Parmesan. Season with salt and pepper to taste.

8. If not using immediately, store the pesto in a container with a tight-fitting lid. Smooth the surface and pour olive oil over it to create an air-tight seal, which helps preserve it. Store in the fridge.

Helpful Tips

* You can replace 2 lbs. of fresh spinach with 2 (10-ounce) packages of fresh baby spinach or 2 (10-ounce) packages of frozen chopped spinach, thawed and drained.

Nutrition Information (per serving)