Spinach Ricotta and Pesto Lasagna – GF

Instructions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. Add more tomato sauce, the remaining lasagna noodle, and the rest of the tomato sauce.
6. 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

1. 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.)
2. 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.
3. 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.
4. Makes 2 large egg sheets, enough for one lasagna.

Note: The egg sheets can be made a day in advance.