Summary: Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.. stir in the pesto and volia!
- Two 10 oz. bags ready-to-use spinach
- 1 1/2 lb. ricotta cheese
- 2 large eggs
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp sea salt
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup basil pesto
- 1-1/2 cups simple tomato sauce
- Digwig’s Collaboration Lasagna Noodles (recipe below)
- 1-1/2 cups shredded full-fat mozzarella cheese
- 8 oz. cream cheese, at room temperature
- 8 large eggs
- 1 cup whipping cream
- 1/4 tsp sea salt
- Freshly ground black pepper
- 1 cup shredded full-fat mozzarella cheese
- 1 cup shredded Asiago or aged cheddar cheese
- Preheat oven to 350°F.
- Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.
- Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, and pesto. Cover and refrigerate for up to 1 day.
- Spread 1/4 of the tomato sauce in a 13″ x 9″ baking dish. Carefully transfer one lasagna noodle to the dish. Spread with another 1/4 of the tomato sauce. Evenly spread the spinach filling on top.
- Add more tomato sauce, the remaining lasagna noodle, and the rest of the tomato sauce.
- Bake for 35 minutes. Sprinkle with the mozzarella and bake for 10 minutes longer. Remove from the oven and let rest for 10 minutes before serving.
Digwig’s Collaboration Lasagna Noodles
- Preheat the oven to 350°F. Generously butter two 13″ x 9″ nonstick baking pans. (If you don’t have nonstick pans, line yours with parchment paper and then butter the paper.)
- Place the cream cheese in a food processor and pulse until smooth. Beat in the eggs, one at a time. Add the cream and salt and pepper to taste. Divide the mixture evenly between the prepared pans. Sprinkle evenly with the mozzarella and Asiago or cheddar.
- Bake for 20 minutes, or until set. Remove from the oven. Invert each egg sheet onto a separate baking sheet. Let cool on wire racks. Cover and refrigerate.
- Makes 2 large egg sheets, enough for one lasagna.
Note: The egg sheets can be made a day in advance.
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
Recipe adapted from and photo courtesy of: Kathleen Mavoureen