Lasagna al Pesto
- a little oil for the pan
- about 16 lasagna noodles
- Chard
- 2 lbs (4 cups) ricotta cheese
- 1 cup pesto
- 4 large cloves garlic, minced
- ½ tsp salt
- Fresh black pepper to taste
- ¾ cup grated Parmesan
- 1/3 cup toasted pine nuts or walnuts
- 1 lb mozzarella cheese, grated
Preheat oven to 350 and lightly oil a 9x13 in pan. Cook noodles for 45 minutes so that they are not quite done. Drain and lay flat andstraight on a tray. Wash and dry chard and remove stems. Finely mince the leaves. Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, black pepper, some of the Parmesan and nuts. Mix well. Place a layer of noodles in the bottom of the prepared pan. Spread about 1/3 of the filling over the noodles and sprinkle about 1/3 of the mozzarella on top. Follow with another layer of noodles and another 1/3 of the filling and mozzarella. Repeat one more time with a third layer of everything. Top with one final noodle layer and remaining Parmesan. Bake for 50 minutes. If the top browns too quickly cover loosely with foil.