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Fresh Spinach Lasagna Recipe

Prepare time	55 min.
Cooking Time	35 min.
Serves	6

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Ingredients

8 sheets of fresh pasta, 11 x 33 cm (4¹⁄₂ x 13 in)
150 ml ( ²⁄₃ cup) olive oil 1 medium onion, finely chopped
4 cloves garlic, coarsely chopped
1 can 796 ml (28 oz) diced plum tomatoes
300 g ( ²⁄₃ lb) spinach leaves, washed, blanched and cooled
125 ml ( ¹⁄₂ cup) shelled, unsalted pistachio nuts
250 ml (1 cup) Saputo grated parmesan cheese
30 ml (2 tbsp) water
300 g ( ²⁄₃ lb) boneless skinless chicken breasts, cut into 1.5 cm ( ¹⁄₂ in) cubes
450 g (1 lb) Bari Ricotta cheese
180 g (6 oz) Saputo Lite sliced provolone cheese
to taste salt and freshly ground pepper

Directions

Preheat the oven to 180˚C (350˚F). Cook the pasta in boiling salted water until al dente. Drain and run under cold water. Drain again and toss with 30 ml (2 tbsp) of oil. Reserve. In a skillet, heat 30 ml (2 tbsp) of oil on medium heat, add the onions and garlic and cook 4 minutes until soft but not browned. Add the tomatoes, bring to a boil, season with pepper and simmer for 10 minutes. Remove from the heat and allow to cool.
Gently squeeze the spinach to extract the excess water. Chop the spinach coarsely; you should have about 180 ml (³⁄₄ cup). In a food processor or using a hand blender, puree the spinach, pistachios, ¹⁄₂ of the parmesan cheese, the water and 60 ml (¹⁄₄ cup) of the oil. Blend until smooth, adding a bit more water, if necessary. In a skillet, heat 30 ml (2 tbsp) of oil. Season the chicken with salt and pepper and fry for 2 minutes, stirring often, until the meat is white all over. Combine the chicken with the spinach mixture.
In a bowl, combine the Ricotta cheese with the remaining parmesan and mix well. Season to taste. In a 22 x 33 cm (9 x 13 in) rectangular baking dish, spread ¹⁄₃ of the tomato sauce. Layer the dish as follows : 2 pasta sheets, the Ricotta mixture, 2 more pasta sheets, ¹⁄₃ of the tomato sauce, 2 more pasta sheets, the chicken pesto mixture, ¹⁄₂ of the provolone cheese, 2 pasta sheets, the remaining ¹⁄₃ of the tomato sauce and the rest of the cheese.
Bake for 35 minutes or until bubbling and browned around the edges. This cheesy, delicious lasagne is great for potlucks or big family dinners. The pistachios add a nice richness and just a hint of flavour. Use blanched rapini or older arugula leaves instead of the spinach if you prefer a more pronounced flavour. The lasagne can be served immediately or cooled, covered and refrigerated for 2 days. Reheat in a 180°C (350°F) oven until warmed through.