Posts tagged ‘spinach’

July 4, 2011

Pesto Spinach Lasagna

My favorite lasagna has no meat. Crazy. But it does have pesto, and is chock-full of deliciosity. Totally a pain in the booty to prep since I’m kind of lame in the kitchen, and not used to anything that requires steps. This, with all its layering, got its share of grumbles from me. But oh man it tasted yummy after it was done. And the boys even ate it – carnivorous hubby included. I just keep trying to convince myself the layering process is worth it so we can have it again.

Ingredients

serves 8

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto (though I’m pretty sure I used two little jars, having not found an 11oz one)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

Directions

Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you’ve run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.

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