Preparation:
Preheat the oven to 350ΓΈ.
Clean and stem the spinach. Chop it very fine. Set aside temporarily.
In a large, heavy skillet, saute the onions in 2 tablespoons of the olive oil over low heat until the onions are soft and clear, about 5-8 minutes. Add the salt and pepper in moderate amounts; remove the skillet from the heat. Stir in the raw chopped spinach and stir well; transfer to a large bowl. Add the pesto and the ricotta; mix thoroughly.
Meanwhile, put up a large pot of water to boil for the lasagna noodles. Cook the pasta until just barely tender, about 2 minutes; they will finish cooking in the oven. Drain the lasagna noodles, rinse under cold running water and drizzle them with the remaining 1 tablespoon of olive oil so that they do not stick together.
Spay a 9" x 13" baking dish with non-stick cooking spray. Layer 1/4 of the noodles in the bottom of the dish; spread with 1/3 of the spinach/pesto/ricotta mixture over the noodles; sprinkle 1/3 of the grated mozzarella cheese over. Repeat with another layer of noodles, filling and cheese; repeat a third time. Finish with a final layer of noodles; sprinkle on the parmesan cheese. Drizzle with a bit more olive oil, if desired. Cover with foil and bake for 35-40 minutes. |
