Italian Recipes - Pesto Lasagna Pie

Ingredients     

• 12 dried regular or whole wheat lasagna noodles

• 1 slightly beaten egg

• 1 15-ounce carton ricotta cheese

• 1 8-ounce package shredded Italian blend cheese or mozzarella cheese (2 cups)

• Nonstick cooking spray

• 2 cups chopped fresh spinach

• 1 recipe Lemon-Parsley Pesto or I cup purchased pesto

• 1 1/2 cups thinly sliced fresh mushrooms

• 1 28-ounce can whole Italian-style tomatoes, drained, sliced

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Method:

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay lasagna noodles in a single layer on a sheet of foil.

2. In a medium bowl combine, egg, ricotta cheese, 1 cup of the shredded cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; set aside.

3. To assemble pie, lightly coat a 9-inch spring form pan with nonstick cooking spray. Arrange four of the lasagna noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with one layer of noodles.

4. Top with spinach. Spoon half of the ricotta cheese mixture over spinach, spreading evenly. Spoon one-third of the Lemon Parsley Pesto over ricotta layer, spreading evenly. Top with another layer of lasagna noodles, trimming to fit.

5. Top with mushrooms. Spread remaining ricotta cheese mixture over mushrooms. Spread half of the remaining Lemon-Parsley Pesto over ricotta layer. Top with another layer of lasagna noodles and remaining Lemon-Parsley Pesto. Top with tomatoes.

6. Place spring form pan in a foil-lined shallow baking pan. Bake, covered, for 45 minutes. Uncover and sprinkle with remaining 1 cup Italian blend cheese. Bake, uncovered, about 15 minutes more or until cheese is melted and lasagna is heated through. Cover and let stand on a wire rack for 20 minutes before serving. Carefully remove side of spring form pan.

LEMON-PARSLEY PESTO: In a food processor combine 4 cups fresh spinach leaves; 1/2 cup fresh flat-leaf parsley; 1/3 cup grated Parmesan or Romano cheese; 1/3 cup pine nuts, toasted; 2 cloves garlic, quartered; 2 tablespoons olive oil; 2 teaspoons shredded lemon peel; 2 tablespoons lemon juice; and 1/4 teaspoon salt. Cover and process until nearly smooth.