Pesto Lasagna With Spinach And Sun Dried Tomatoes

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I created this vegetarian lasagna after getting sick of the same old recipe. turns out it was a winner, and my husband can't stop raving about how much it taste likes his grandmother's lasagna, but with a twist. the marinara sauce also makes a good quick sauce for any pasta dish.

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Steps

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Preheat oven to 350f.

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Sautgarlic and onion in olive oil until onions are soft.

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Reduce heat and stir in the 2 cans of crushed tomatoes.

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Stir in spice and 1 / 2-1 can of tomato paste.

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Bring to a boil and then reduce to simmer for 1 hour.

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Thaw spinach and squeeze all of the water out.

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I use 1 and 3 / 4 packages of spinach--adjust to your taste.

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Mix ricotta and cottage cheese in a large bowl.

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Stir in spinach , sun-dried tomatoes , pesto , and salt and pepper to taste.

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When you have the taste to your liking , stir in the egg.

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This will help keep the lasagna together , but you will not taste it in the final product.

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Layer as follows into a 9x13 pan: drizzle a little sauce in the bottom.

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Top with noodles.

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Spread spinach mix and cover with 1 / 3 of the mozzarella slices and 1 / 3 of the shredded cheese.

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Repeat two more times , ending with cheese on the very top.

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Sprinkle the top with a little oregano and black pepper for aesthetic appearance.

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Cover loosely with aluminum foil .

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Ingredients

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crushed tomatoes, tomato paste, garlic, onion, olive oil, onion powder, basil, oregano, salt and pepper, frozen chopped spinach, sun-dried tomatoes, ricotta cheese, cottage cheese, pesto sauce, egg, no-boil lasagna noodles, fresh mozzarella cheese, pizza cheese