Green Lasagna Recipe
- 1 pound lasagna pasta
- 2 (10 ounce.) Packages frzn minced spinach, squeezed dry
- 1 pound Ricotta cheese
- 1 c. Parmesan cheese
- Salt, pepper
- 1 lg. bunch basil
- 1/4 c. extra virgin olive oil
- 1 pound fresh Mozzarella
- 1 1/2 c. Bechamel Sauce
- 1/4 c. locatelli cheese
- Cook pasta al dente and drain well.
- Cook and drain the spinach.
- Mix the Ricotta, the spinach, half the Parmesan and salt and pepper in a small bowl.
- In a food processor or possibly blender, puree the basil, extra virgin olive oil and the remaining Parmesan.
- Coat the bottom of a large baking dish with one of the Bechamel.
- Layer the pasta.
- Spread all of the spinach and Ricotta mix over the pasta.
- Add in another layer of pasta, some Bechamel and half the Mozzarella, sliced.
- Spread the basil puree over the Mozzarella.
- Top with the remaining pasta, Bechamel and Mozzarella.
- Sprinkle with remaining locatelli cheese.
- Bake in a preheated 375 degree oven for 25 min.
pasta, minced spinach, ricotta cheese, parmesan cheese, salt, basil, extra virgin olive oil, mozzarella, bechamel sauce, locatelli cheese
Taken from cookeatshare.com/recipes/green-lasagna-29420 (may not work)