Pesto Lasagne
Cooking Time
40 min
Yields
8 servings
Ingredients
3/4 lb Spicy Italian sausage, casings removed
3/4 lb mushrooms, sliced
1 med. onion, Chopped
1 red bell pepper, chopped
2 large garlic cloves, minced
1 28 can fire roasted diced tomatoes with juice
1 6-oz tomato paste
1/2 cup sliced pitted Kalamata olives
2 small bay leaves
10-16 oz fresh spinach
2 cups pesto
1 lb Ricotta cheese
1 8 oz pkg no-boil lasagne noodles
1 lb grated mozzarella cheese
1/3 cup freshly grated or shredded parmesan cheese
Directions
Combine sausage, mushrooms, onion, red pepper, and garlic in large saute pan over medium high heat. Saute until onion is translucent crumbling sausage, about 15 min. Drain off liquid.
Add tomatoes, tomato paste, olives and bay leaves. Reduce to low, cover and simmer 45 min., stirring occasionally, discard bay leaves. Add spinach (in batches if necessary), cover, cook until wilted.
Pre-heat oven to 350 degrees F. Mix pesto and ricotta in medium bowl, spoon sausage mixture on bottom of 9"x12" baking dish. Top with layer of noodles. Spread some of pesto mixture over top. sprinkle with some mozzarella and parmesan. Repeat layering. Cover with foil. (can be prepared ahead at this point and frozen). Bake until top is browned, about 40 min. Serve hot.