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Add a photoServings: 12
Ingredients
- 1 pound lasagna pasta
- 2 (10 ounce.) Packages frzn minced spinach, squeezed dry
- 1 pound Ricotta cheese
- 1 c. Parmesan cheese
- Salt, pepper
- 1 lg. bunch basil
- 1/4 c. extra virgin olive oil
- 1 pound fresh Mozzarella
- 1 1/2 c. Bechamel Sauce
- 1/4 c. locatelli cheese
Directions
- Cook pasta al dente and drain well. Cook and drain the spinach. Mix the Ricotta, the spinach, half the Parmesan and salt and pepper in a small bowl. In a food processor or possibly blender, puree the basil, extra virgin olive oil and the remaining Parmesan. Coat the bottom of a large baking dish with one of the Bechamel.
- Layer the pasta. Spread all of the spinach and Ricotta mix over the pasta. Add in another layer of pasta, some Bechamel and half the Mozzarella, sliced. Spread the basil puree over the Mozzarella. Top with the remaining pasta, Bechamel and Mozzarella. Sprinkle with remaining locatelli cheese. Bake in a preheated 375 degree oven for 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 402 | |
| Calories from Fat 178 | 44% |
| Total Fat 20.12g | 25% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 441mg | 18% |
| Potassium 331mg | 9% |
| Total Carbs 32.93g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.89g | 1% |
| Protein 22.51g | 36% |
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