Serves: 8
Total Calories: 872
Set Global Sun Oven out to preheat
Mix together ricotta, parmesan, egg in a large bowl. Add salt and pepper to taste. Stir spinach and pesto into the cheese mixture. Spread 3/4 cup of the tomato sauce on the bottom of a 11 x 7 x 2-inch baking dish. Arrange three lasagna noodles on top of sauce. Top noodles with more tomato sauce then the cheese and spinach mixture. Repeat with remaining ingredients. Top the last layer of noodles with tomato sauce. Place baking dish in a large oven bag and bake in GSO until noodles are soft, about 1 hour. Cut bag open and sprinkle mozzarella cheese on top of lasagna. Continue baking until the cheese has melted, about 10 minutes. Let lasagna rest 10 minutes before serving.
This Solar Pesto Lasagna recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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