1 cup Walnut Pesto (see recipe also on this site [1])
2 pounds nonfat ricotta cheese or nonfat cottage cheese
2 pounds fresh spinach, washed, or 2 (10-ounce) packages baby spinach, finely chopped and wilted.
2 large cloves garlic, minced
½ teaspoon salt
ground black pepper to taste
½ cup grated Parmigiano Reggiano cheese
⅓ cup minced, lightly toasted walnuts
1 24-ounce jar low-sugar tomato sauce (or about 2 ¾ cups of your favorite sauce)
16 fresh, uncooked green (spinach) lasagna noodles or 16 no-boil dry noodles
½ pound low-fat mozzarella cheese, grated
A Mollie Katzen recipe; recipe and photo courtesy of California Walnut Commission [2].
Links
[1] https://oldwayspt.org/recipes/walnut-pesto
[2] http://www.walnuts.org/cooking-with-walnuts/recipes/spinach-lasagna-with-walnut-pesto/