1 cup Walnut Pesto (see recipe also on this site)
2 pounds nonfat ricotta cheese or nonfat cottage cheese
2 pounds fresh spinach, washed, or 2 (10-ounce) packages baby spinach, ﬁnely chopped
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
- Preheat the oven to 350°F. Lightly oil a 9 x 13-inch baking pan.
- Put 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 ⅓ of the cheese ﬁlling in dabs over the noodles and sprinkle with ⅓ of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another ⅓ of the ﬁlling, and another ⅓ of the mozzarella. Repeat one more time, and then ﬁnish up with a ﬁnal layer of noodles. You will have some parmesan left over. If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
- 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 won’t get too dark.) Remove from the oven and let rest for about 10 minutes before serving.
A Mollie Katzen recipe; recipe and photo courtesy of California Walnut Commission.