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"Do vegetarians eat animal crackers?"--Unknown

Veggie's Choice Lasagna Al Pesto Recipe

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This recipe for Veggie's Choice Lasagna Al Pesto is from A Short Walk to the Beach, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb. fresh spinach 1 cup minced onion salt/pepper 1/2 grated parmesan 1 cup pesto 2 lb.Ricotta cheese94) cups 1/4 cup toasted sunflower seeds or pine nuts 20-24 green lasagna noodles 1 lb mozzarella cheese in thin slices
Directions:
Directions:
Wash and finely chop spinach ,set aside.In a large skillet saute onions in 2 tsp olive oil until soft 4-5 minutes. Stir in spinach salt/pepper. Transfer to large bowl add 1/2 parm. cheese pesto ricotta and sunflower seeds. Grind in some fresh pepper. Mix well. If noodles are fresh great, if not boil briefly then rinse and drizzle olive oil over them. On an oiled 9x13 baking dish placed layers of noodle 1/3 filling and 1/3 mozzarella. Repeat 3 times. Top with layer of noodles with Remaing Parmesan cheese drizzle of olive oil and any extra mozzarella. Cover with foil Bake 40 minutes at 350 degrees.
Number Of Servings:
Number Of Servings:
60 or more
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
NO Meat easy to eat. Easy to make

 

 

 

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