Spinach Lasagna with Walnut Pesto

Step 1: Preheat the oven to 350 degrees

Step 2: Lightly oil a 9 x 13-inch baking pan.

Step 3: Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well.

Step 4: Spread half the spaghetti sauce in the bottom of the pan.

Step 5: Place a layer of noodles over the sauce.

Step 6: Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much)and sprinkle with 1/3 of the grated mozzarella.

Step 7: Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella.

Step 8: Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.

Step 9: Bake for 50 minutes, uncovering the pan during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.)

Step 10: Remove from the oven and let cool for about 10 minutes before serving.

Step 11: Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.

Step 12: Add the walnuts, and continue to blend until the walnuts are finely ground.

Step 13: Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan.