Lasagna Al Pesto

• 16 lasagna noodles
• 2 (10 ounce) packages frozen chopped spinach, defrosted
• 4 cups ricotta cheese
• 1 cup pesto sauce
• 4 large garlic cloves, minced
• 1/2 teaspoon salt
• fresh black pepper, to taste
• 3/4 cup parmesan cheese, grated
• 1/3 cup pine nuts, toasted
• 1 lb mozzarella cheese, grated

1. Preheat oven to 350 degrees. Lightly oil a 9x13 baking dish.
2. Bring a large pot of water to boil. Add the noodles and cook them for 4 to 5 minutes. They will be undercooked. Drain the noodles and lay them flat on a counter or tray.
3. Thoroughly drain defrosted spinach and squeeze out all extra water.
4. Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, pepper, 1/2 cup Parmesan and pine nuts. Mix well.
5. To prepare the dish, place a layer of noodles on the bottom of the pan. Spread about 1/3 of the filling over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Follow with another layer of noodles, 1/3 filling and 1/3 cheese. Repeat once more with another layer of noodes, 1/3 filling and 1/3 cheese. Top with final layer of noodles and sprinkle with remaining 1/4 cup Parmesan cheese on top.
6. Bake for 50 minutes. If the top browns too quickly, cover with foil.

lasagna noodles, ricotta cheese, pesto sauce, garlic, salt, fresh black pepper, parmesan cheese, pine nuts, mozzarella cheese

Taken from www.food.com/recipe/lasagna-al-pesto-298782 (may not work)