Spinach Basil Pesto Lasagna

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October 21, 2012 by sgacke

12 whole wheat lasagna noodles
Mozzarella cheese; shredded
 
Cheese mixture:
15 oz fat free ricotta
15 oz part skim ricotta
2 eggs
1 tsp garlic powder
¼ cup provolone
1 tsp salt
½ tsp pepper
 
Pesto:
1 tsp pepper
1 1/2 tsp salt
8 cloves garlic
1 cup parmesan
1 1/2 cup fresh basil
6 cups spinach
2 tsp lemon juice
1 cup EVOO

1.  Boil noodles as directed on box
2.  Combine ricotta, eggs, garlic powder, provolone, salt, and pepper in bowl
3.  Puree spinach, basil, parmesan, garlic, salt, pepper, lemon juice, EVOO in blender
4.  Layer noodles, then ricotta cheese mix, spinach mix, then mozzarella
5.  Repeat layers until 13×9 baking dish is full
6.  Bake at 425* covered for 25 minutes, uncovered for 10 minutes

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About me!

Navy wife. Mom. 20something. Fitness. Health. Food.

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