posted by Sandy Wells 08-03-98 5:01 PM
Ham, Spinach and Pesto Lasagna
8 oz. of lasagna noodles
3 Tbl. butter
3 Tbl. all purpose flour
1/4 tsp. pepper
1 1/3 Cups milk
1/3 Cup prepared basil pesto
1 (10 oz.) box frozen chopped spinach, thawed and drained
1 egg
1 (15 oz.) pkg. ricotta or cottage cheese
1/4 tsp pepper
1 1/2 Cup cooked ham,
1 small tomato, seed and chopped
1/2 Cup shredded mozzarella cheese
Finely shredded Parmesan
Fresh Italian oregano (optional)
*This recipe is better if made ahead of time and refrigerated overnight. Do not cook noodles.
Layer uncooked noodles on bottom of casserole dish.
Melt butter in medium saucepan, stir in flour and 1/4 tsp. pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in pesto. Set aside.
Pat the drained spinach dry with paper towels. In a medium bowl beat the egg in ricotta cheese/cottage cheese and 1/4 tsp pepper. Stir in spinach, ham and tomato.
On top of first layer of uncooked noodles spread a layer of ricotta mixture and 1/2 Cup of the pesto mixture. Repeat ending with a layer of the pesto mixture.
Cover and refrigerate for 24 hours.
When ready to prepare, preheat oven to 350° F., cover with foil loosely and bake for 60 minutes until bubbly. Uncover and sprinkle with mozzarella, return to oven until melted.
Let stand for 10 minutes before cutting and serving.