Lasagna al pesto
from "The Enchanted Broccoli Forest" 
by Mollie Katzen

40 minutes to prepare
50 minutes to bake
(assuming you have pesto on hand)
Serves 6-8

Ingredients:

a little oil for the pan
about 16 green lasagna noodles
1 lb. fresh spinach 
(or 2-10 oz. pkgs. of frozen, chopped spinach - defrosted)
2 lbs. (4 cups) ricotta cheese
1 cup pesto
4 large cloves garlic, minced
1/2 tsp. salt
fresh black pepper to taste
3/4 cup grated parmesan
1/3 cup toasted pine nuts (or minced walnuts)
1 lbs. mozzarella cheese, grated

Directions:

1) Preheat oven to 350 F.  Lightly oil a 9 x 13 inch baking pan

2) Bring to a boil a large potful of water.  Add the noodles and cook
   them for 4-5 minutes.  (They will be undercooked.) Drain them, and
   lay them flat and straight on a table, counter or tray.

3) Meanwhile, thoroughly wash and dry the fresh spinach. Remove and
   discard the stems; finely mince the leaves.  (If using frozen
   spinach, thoroughly drain and squeeze out all extra water.)

4) Place the ricotta in a large bowl.  Stir in the spinach, pesto,
   garlic, salt, black pepper, 1/2 cup of the parmesan, and nuts.  Mix
   well.

5) Place a layer of noodles in the bottom of the prepared pan.  Spread
   about 1/3 of the filling over the noodles (OK if it's uneven), and
   sprinkle about 1/3 of the mozzarella on top.  Follow with another
   layer of noodles, another 1/3 of the filling, and another 1/3 of
   the mozzarella.  Repeat this pattern one more time with a third
   layer of everything.  Top with one final layer of the remaining 1/4
   cup of parmesan on the very top.

6) Bake for 50 minutes.  If the top browns too quickly during baking,
   cover loosely with foil.

Bon appetit!