Ingredients

• 1 (16 ounce) package lasagna noodles
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 (16 ounce) package frozen chopped spinach, thawed
• 7 ounces basil pesto
• 30 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 cups mozzarella cheese, shredded
• 9 ounces pasta sauce
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F.(farenheit)

2. In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.

3. In a 3 quart greased baking dish, layer pasta sauce, the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the pasta sauce over the top and sprinkle with parmesan.

4. Cover with foil and bake in a preheated oven for 45 to 55 minutes.