Eileen made this for me just after my second child was born, and this was the recipe that prompted my husband to say, “Can we have a third baby, just so playgroup people will keep bringing us dinner?”
He also asked why we don’t have spinach pesto lasagna every week. This recipe is so easy, with no-cook noodles and pre-packaged pesto, that we might just start having it every week.
The spinach lasagna recipe is here. Eileen is the queen of internet links, and also the expert at modifying what she finds. Here’s her instructions:
I added a little more sauce when I made it for you. I was afraid it would be too dry with only a jar of sauce. And the recipe calls for an 8 oz package of pesto but I could only find a 7 oz one. I think it came out fine with that. Also, I covered it with tin foil for most of the time it was cooking. I took it off at the end to brown the top. All the other lasagna recipes I’ve used always say to cover when cooking it.
Good advice, because I can testify that Eileen’s lasagna looked better than the one at that website and had just enough pesto.
UPDATE: My supermarket ran out of lasagna noodles (apparently, there’s a nationwide shortage, this week), and so I modified this lasagna recipe into an even simpler version of TASTY WEEKNIGHT SPINACH SPAGHETTI
1 package spaghetti
1 container ricotta
1 container pesto
1 package frozen spinach
Boil some water, cook the spaghetti, and, when the spaghetti is done, throw in the frozen spinach to warm that spinach up. Drain this spinach-spaghetti and serve it in a bowl where you have combined the ricotta and pesto. It is that simple — and it gets my toddler to eat a lot of spinach. I think I’ll cook this before my husband’s next long bike-race.