<div class="recipeIngredients">Spinach Pesto Lasagna</div>

Pesto

2 cups fresh basil leaves

½ cup olive oil

3 tablespoons pine nuts or walnuts

4-5 cloves fresh garlic cloves

¼ cup parmesan cheese

Lasagna

8 ounces lasagna noodles

1 package (10 ounces) frozen cream style spinach, thawed

1 pint ricotta cheese

1 egg

2 jars (about 15 ounces each) Alfredo sauce

½ cup skim milk

8 ounces shredded carrots

1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Spray a deep, 10-by-15-inch pan with non stick spray.For the pesto: Blend all ingredients in food processor until well blended.For the lasagna: Cook noodles according to package; set aside.In a large bowl, mix thawed spinach with pesto sauce.In another bowl, mix ricotta and egg.In another bowl, combine pasta sauce with milk in medium bowl; stir in spinach/pesto and mix well.Spread about frac12; cup of that sauce evenly on the bottom of the pan. Place 3 or 4 cooked noodles in the pan; add about half the spinach/pesto and sprinkle with half of the carrots. Top with 3 or 4 more noodles and 1frac12; cups sauce. Spread the remaining spinach/pesto over the sauce and then top with the carrots. Place 3 or 4 more noodles over the vegetable mixture and pour sauce on top, reserving about frac12; cup. Sprinkle with mozzarella cheese.Cover with a sheet of tin foil that has been sprayed with non stick aluminum foil and bake about 45-50 minutes. Turn oven off. Remove from oven and pour remaining sauce on the noodles that are exposed and place the uncovered dish back in oven to sit for about 5-7 minutes.Cool slightly before cutting.Serves eight.