Oil for the pan
Lasagna noodles, 1 box, I use no bake ones
1 lb spinach, chopped thin, remove big stems
2 lbs (4 cups) ricotta
4 lg garlic cloves
Pesto, my favorite part, shocking!
1/2 tspn salt
Eggplant, cooked till soft, first
Fresh black pepper
3/4 cup Parmesan
1/3 cup toasted pine nuts
1 lb mozzerella
2 jars marinara sauce
Oven 350 degrees
mix the spinach (remove excess water), ricotta, pesto, garlic, salt, pepper, 1/2 cup parmesan, nuts, eggplant.
Layer:
-Olive oil, sauce, noodles
-Veggie/Cheese mixture
-Mozzerella
-Sauce, noodles, cheese etc.
-final noodle layer, sauce, top with the rest of the parmesan
Bake 50 minutes
Top with fresh basil crumbles
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