Incredibly Fast Pesto And Spinach Lasagna Recipe

How to make it

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• Defrost the spinachs, either by cooking them in a quarter of a litre of boiling salty water, then, squeeze them dry, or washing them should they be fresh; but letting them slightly wet.
• Put the spinachs in a bowl, and chop them.
• Throw the pesto sauce and the cream into the bowl and blend them with the spinachs.
• Season the blend with salt and pepper to suit your taste.
• Cook the noodles in boiling water for three minutes if you have chosen no-boil pasta, or the recommended time otherwise.
• Stir the meat with salt and pepper.
• Spread some water in a baking dish and cover the base of the dish without drying them, as they will cook themselves with their own moisture.
• Drop a third of the mixture of spinachs, cream and pesto and spread it onto the layer of pasta.
• Make a layer of noodles and drop another layer of mixture, with the exact dose to make a third layer of pasta and mixture.
• Repeat the last step.
• Arrange a final layer of lasagna noodles and drop some grained cheese.
• Bake the lasagna in a pre-heated oven (180deg C) until the cheese is melted, and every part of it is perfectly cooked (aprox. 10-15min).
• Eat it with the company of a good beer and your friends/guests. Bon appetit!