Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh spinach
  1                cup  minced onions
  3        tablespoons  olive oil -- divided
                        salt and pepper -- to taste
     1/4           cup  grated parmesan cheese
  1                cup  pesto
  2             pounds  ricotta cheese -- part skim milk
  1              pound  lasagna noodles spinach pasta
     1/2         pound  mozzarella cheese -- grated

Preparation:

Preheat the oven to 350ø. 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.

Nutritional Information:

2912 Calories (kcal); 222g Total Fat; (67% calories from fat); 174g Protein; 64g Carbohydrate; 678mg Cholesterol; 2441mg Sodium