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Pesto Spinach Lasagna
Pesto Spinach Lasagna

Cooking is a form of art and there are several kinds of cooking that you might learn. You can come to be a gourmet chef or you can just try to understand the art of cooking good meals within your home. Many tasks in the workplace use cooks, prep-cooks and managers that likewise supervise cooks. We hope this Pesto Spinach Lasagna recipe can aid make you a better cook. To cook Pesto Spinach Lasagna you need 17 ingredients and 5 steps. Here is how you do it.

To get started with this particular recipe, we must first prepare a few ingredients. To cook Pesto Spinach Lasagna you need 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pesto Spinach Lasagna:
  1. Take Tomato Sauce
  2. Prepare 4 large tomatoes
  3. You need 1 large onion
  4. Prepare 2 clove garlic
  5. You need to prepare 1 ½ red chilli
  6. Prepare 1 salt
  7. Prepare 1 black pepper
  8. Take 1 tsp dried oregano or basil
  9. Prepare 1 oil
  10. You need Spinach
  11. You need 400 grams frozen spinach leaves
  12. Use 1 ½ dl water
  13. Prepare 1 salt
  14. Take 1 black pepper
  15. You need Lasagna
  16. Take 100 grams green pesto
  17. Get 1 grated mozzarella for finishing
Short Tips:

One of the most difficult and time consuming feature of cooking is doing all of the prep work. You can acquire pre-prepped veggies or prep your components the day before to minimize the moment you are in the kitchen area. This is very useful if you require to get dinner out quickly.

Steps to make Pesto Spinach Lasagna:
  1. Preheat the oven to 175C.
  2. Prepare the spinach. On medium heat defrost the leaves with water, mix to keep from boiling. Season, and move aside.
  3. Make the tomato sauce. - - Chop the tomatoes into small cubes, and finely chop the cleaned chilli. Crush garlic cloves finely. Cut onion into small cubes. - - Heat a frying pan on high heat, add oil and the onion, garlic and chilli. Turn for few minutes, until onions start glisten. - - Add tomatoes, and keep on high heat. Keep on eye to keep from burning. Let simmer until the sauce thickens and some of the tomatoes can be crushed into paste. Season and check the taste. Move aside.
  4. Start assembling the lasagna in a deep oven pan. First layer must be tomato sauce, then spinach, then lasagna sheets. Repeat these steps, spread pesto on the spinach, and press sheets on top of it. Finish with a layer of tomato sauce and grated mozzarella.
  5. Cook in 175C oven for 30-40 minutes. Keep an eye on the lasagna. When finished, let first sit for 5 minutes before service.

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