This is a vegetarian entree that can be built the day before. Store it in the refrigerator and then place in the oven.
Ingredients:
Lasagna noodles 2 pkgs of pesto sauce 1 lb. spinach 1/2 c walnuts 1 can olives
16 oz mozzarella 24 oz cottage cheese 1 c sun dried tomatoes
Prepare the pesto sauce according to the directions. Coat the bottom of the pan with the pesto. Then put one layer of uncooked noodles. Place half of the spinach , half the olives, sun dried tomatoes, walnuts, cottage cheese and mozzarella. Repeat ending with the lasagna noodles.Cover with remaining pesto sauce and sprinkle with remaining mozzarella. Cover with foil. Place in 350* oven for 45 minutes. Let cool for 5 minutes before serving.
Julie,
ReplyDeleteYour recipe looks very delicious I might have to try it. I don't care much for spinach, but I am willing to give it a try. Thanks for sharing this recipe.
Amy-This is one of the most popular dishes that I make so try it. I left out artichoke hearts in my ingredient list so make sure to include those!
ReplyDeleteI like spinach. I love basil. I love lasagna. This sounds great and I will certainly try it soon! I'll let you know how it comes out.
ReplyDeleteOK any suggestions on the pesto sauce. I'm not to educated in herb sauce buying so I prefer to use the same brand as you. This is a keeper!
ReplyDeleteTami- I use the super cheap brand for this. It is actually dried pesto sauce in a package-it's Knorr brand.
ReplyDelete