spinach, pesto and portabello lasagna
3 cups ricotta cheese
1 cup shredded parmesan cheese
2 10-oz packages frozen chopped spinach, thawed, squeezed dry
1 8-oz jar of pesto
4 cups red sauce: try mine
1 package sliced portabello mushrooms
12 no boil lasagna noodles
2 cups shredded mozzarella cheese
1 cup fresh basil, chopped
1 lemon, zested
Prepare red sauce as directed in my recipe above. Of course you can always buy a jar of sauce. But why do that. Try mine, it goes perfectly with this lasagna.
Preheat oven to 350F.
Blend ricotta, parmesan in a medium sized bowl. Season generously with salt/pepper. Mix in egg. Set aside. In a separate bowl, blend spinach and pesto together.
Brush a lasagna dish with oil. Ladle enough sauce on the bottom of the pan to cover base very lightly. Arrange 3 noodles, side by side in the bottom of the dish, on top of the sauce. Spread 1 1/4 cups ricotta cheese mixture over the noodles in a thin layer. Drop 1/3 of the spinach/pesto mixture over the ricotta in spoonfuls. Sprinkle a layer of mozzarella over the spinach. Repeat layering with sauce, noodles, ricotta mixture, spinach, and mozzarella, 2 more times. Add layer of sliced portabellos. Top with remaining noodles and one final layer of sauce. Sprinkle remaining mozzarella over the top.
Cover lasagna with foil. Bake 35 minutes. Uncover and bake another 15 minutes, until sauce bubbles and cheese melts. I like to stick the lasagna under the broiler just after cheese melts to brown the top slightly.
Remove from the broiler and let the lasagna stand for 10 minutes.
Slice and top with fresh basil and fresh lemon zest.