Shelly's Recipe

HOLIDAY LASAGNA

Category: Pasta - Baked

2 28-ounce cans whole plum tomatoes
2-4 cloves garlic, minced
2 tbsp apple cider vinegar
1 tsp sugar
salt, to taste
2 packages no-boil noodles
1 12-ounce container ricotta cheese
1 cup pesto
1 cup cooked spinach, squeezed dry (it should measure 1 cup after it's squeezed, so start with 2-3 cups)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

To prepare the sauce, puree the tomatoes (one can at a time) in food processor or with an immersion blender, add minced garlic, sugar, vinegar and salt. Taste and adjust seasonings. Remember you want the sauce to taste fresh.

Mix the pesto with the ricotta and fold in the spinach. Set aside.

To assemble, layer noodles with sauce. On the fourth layer of noodles, add a generous portion of the ricotta mixture. Add a few more layers and top with mozzarella and parmesan. Let the lasagna sit in the fridge for at least an hour, up to six. Preheat the oven to 350 and bake for 45 minutes. Turn on the broiler and brown the top ever so slightly, about 3-5 minutes. Let the lasagna sit for 5-10 minutes before serving. Serves 8-12.