1 lb. fresh spinach
1 c. minced onions
3 tbsp. olive oil
Salt & pepper to taste
1 c. pesto (see recipe under Potpourri)
2 lbs. (4 c.) Ricotta cheese
24 lasagna noodles
1 lb. Mozzarella cheese

1. Clean, stem and chop spinach finely.

2. Saute onions in 2 tablespoons oil until soft.

3. Salt and pepper onions. Remove from heat. Add chopped spinach. Put into large bowl.

4. Add half the Parmesan, Pesto, Ricotta and mix.

To Assemble:

1. Boil noodles 2 minutes or until soft; rinse under cold water and drizzle with 1 tablespoon oil.

2. Oil a 9"x13" pan and assemble in this order:

Layer of noodles

1/3 Spinach-Pesto filling

1/3 Mozzarella

Repeat. End with noodles and remaining Parmesan. Cover with foil and bake at 350 degrees for 35 to 45 minutes.