For the last time...

So, not to sound like a broken record, but I think you guys all know that I don't cook. And I will admit, its not that I CAN'T cook, its just that I don't enjoy it and, quite frankly, its hard to get motivated to cook just for myself. I actually love having people over for dinner because it challenges me to find a recipe, or perfect an old favourite, and appreciate the skill of cooking.

Every now and then the mood strikes me to cook, though, without rhyme or reason. One day a year or so ago, I literally woke up and thought "I really want to cook a pesto lasagna"...seriously, that is what happened. I turned on my computer, headed to www.allrecipes.com (which is always my first stop in looking for new recipers), typed in pesto lasagna, and BAM...new recipe to add to my repetoire!! I've made it a few times, to rave reviews. Although, I must warn you, it does contain spinach, which is apparently a turn off to some kiddies...I served it to a 7 year old, who said to me "Does this have spinach in it? Because that's not going to be good for me"...she then proceede to pick off the cheese and noodles. But whatever, you can't please them all, right?

So, here it is...Jill, sorry for all the cheesy goodness (its for this reason Book Club has never had my pesto lasagna! If you can think of a way to make it so you can eat it, let me know!).

PESTO LASAGNA
Ingredients
1 (16 ounce) package lasagna noodles (I use the ready-to-use lasagna, so you can skip the boiling of noodles)
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 ounces basil pesto
30 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
9 ounces Alfredo-style pasta sauce
1/4 cup grated Parmesan cheese
** I also put in a couple of chicken breasts, all chopped up, to add more protein...makes for one heavy lasgna!

Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Nutritional Information
Pesto Lasagna (without chicken)
Servings Per Recipe: 8
Amount Per Serving
Calories: 701
Total Fat: 39.7g
Cholesterol: 99mg
Sodium: 1033mg
Total Carbs: 53.6g
Dietary Fiber: 4.4g
Protein: 35.6g

ENJOY!