From: Dallas Lorio
Pesto Sauce:
3 cloves garlic
4 tablespoons roasted sunflower seeds or pine nuts
1/2 cup olive oil
2 cups loosely packed basil
1/3 to 1/2 cup parmesan or Romano cheese
*Put garlic, pine nuts, and olive oil in a blender or food processor and puree. Add basil and parmesan and blend. *Can be stored in freezer.
1 package lasagna noodles
1 pound ricotta cheese
2 mozzarella balls, shredded
1/4 cup parmesan cheese
1-2 cloves garlic, minced or pressed
1-2 big bunches of raw fresh spinach, washed and dried
about 1/2 cup of pesto, to taste
your favorite marinara sauce or meat sauce if you are a die-hard carnivore
Make the Pesto Sauce.
Half cook the lasagna noodles until they are flexible but still stiff in the middle.
Mix ricotta, parmesan, pesto and garlic together in a bowl.
Put just enough sauce in a 9 x 13 casserole dish to cover the bottom.
Set aside enough mozzarella to cover the top.
Lay down a layer of noodles over the sauce, a layer ricotta mixture, a layer of spinach leaves, a drizzle of sauce , and a sprinkle of mozzarella.
Continue to layer noodles, ricotta mixture, spinach and cheese util you've got a full pan with a layer of noodles on top.
Cover with sauce and mozzarella.
Cover and bake at 350 degrees for 30-40 minutes.