Fresh Lasagna with Spinach and Pistachio Pesto

Directions

1. Preheat the oven to 180˚C / 350˚F.
2. 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.
3. 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.
4. Gently squeeze the spinach to extract the excess water. Chop the spinach coarsely; you should have about 180 ml (3/4 cup).
5. In a food processor or using a hand blender, purée 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.
6. 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.
7. In a bowl, combine the Ricotta with the remaining Parmesan and mix well. Season to taste.
8. 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.
9. Bake for 35 minutes or until bubbling and browned around the edges. 
   
   

Tip: This cheesy, delicious lasagna 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 lasagna can be served immediately or cooled, covered and refrigerated for 2 days. Reheat in a 180˚C / 350˚F oven until warmed through.