Pesto Lasagna Casserole

This is a variation on the Mushroom and Spinach Lasagna Casserole. Basically you substitute the tomato sauce with pesto. It’s one of those dishes that you kind of can’t stop eating because it’s just too good! And it’s perfect for the summer when you have fresh basil in the garden (or handy from the Farmer’s Market). Try making it with fresh pesto (see my pesto recipe) for a meal that will take you to heaven and back.

Ingredients

16 oz. pasta (spiral or curly pasta is better, rice pasta can be used)
¾ cup basil pesto (see my pesto recipe)
8 oz. grated cheese (use an Italian blend, such as mozzarella, cheddar,
parmesan, asiago, and romano)
2 eggs
9 oz. chopped spinach
2-3 tbsp. olive oil
2-3 tbsp. dry red wine (a merlot or cabernet works well)
2 cups chopped mushrooms
1/3 cup chopped onions or 2 tbsp. onion powder
3 tbsp. finely chopped fresh oregano or 2 tbsp. dried oregano
1 tsp. black pepper
salt to taste

Directions

Preheat the oven to 350°. Grease an oblong baking dish. Boil the pasta until it is done al dente.

Sauté the onion and mushrooms in olive oil for about 3 minutes, until soft, stirring frequently. Add the red wine and place the chopped spinach on top then put a lid on the pan to steam the spinach until it wilts. Do not overcook the spinach. If you are using fresh oregano then steam that with the spinach. Beat the eggs and combine with the vegetable sauté.

Combine all the ingredients in a large mixing bowl and blend together thoroughly. Spread the ingredients in the oblong baking dish. Bake for 50 minutes uncovered.

Other vegetables may be added, such as olives, artichoke hearts, or sun-dried tomatoes. However, I recommend no more than 2 cups of added veggies (in addition to the spinach, mushroom, and onion already in the recipe). Otherwise the lasagna becomes overpowered with veggies.

Eat well, be well, live deliciously!