Type what you have

Ingredients

• ✓ spinach lasagna noodle
• extra-virgin olive oil
• pepper
• salt
• parmesan cheese
• olive oil
• walnut
• garlic
• basil
• mozzarella cheese
• tomato sauce
• walnut
• parmesan cheese
• black pepper
• salt
• garlic
• walnut pesto
• cottage cheese
• ricotta cheese
• spinach
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
2. 2 Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
3. 3 If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
4. 4 Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
5. 5 Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
6. 6 Add the walnuts, and continue to blend until the walnuts are finely ground.
7. 7 Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
8. 8 If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

By California Walnuts

Ingredients

• ✓ spinach lasagna noodle
• pepper
• salt
• nutmeg
• cheddar cheese
• milk
• all-purpose flour
• butter
• pepper
• salt
• thyme
• basil
• oregano
• garlic
• tomato paste
• tomato
• zucchini
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
2. 2 Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.
3. 3 While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.
4. 4 Soak the lasagna noodles in water for 30 seconds.
5. 5 Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.
6. 6 Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.

By LISAMICH