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Pesto and Tomato Lasagna

Spinach and Tomato Pesto, served with light wine makes the perfect cuisine for your Valentine.

Ingredients:

12 uncooked lasagna noodles
2 packages of frozen spinach
1 8oz bag of mozzarella cheese
1/4 cup of your favorite cheese
2 whole tomatoes medium sliced
1 large egg
2 cups of basil pesto sauce
3 tbsp of canola or olive oil
1 cup of onions, diced
2 cloves garlic minced
1/4 tbs ground nutmeg
sea salt to pleasure
black pepper to pleasure

 

Cooking Directions:

Cook pasta in boiling water until al dente, be careful not to over cook. Drain. Prehead oven to 350 degrees. Heat Oil in pan on stove. Stir in onions, spinach, garlic, nutmeg, salt and pepper. Then stir in 1/3 of cheese/which ever cheese you prefer and egg. Coat casserole pan lightly with oil and place in 4 lasagna noodles. Allow them to overlap. Add a layer of mixture and place on top a light layer of pesto sauce, tomatoes and sprinkle with mozzarella cheese, repeat twice. Lay top layer of lasagna and cover with remaining cheese. Bake for 30 to 35 minutes on 350.

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