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To make the pesto, grind the garlic cloves and almonds in a food processor until minced. Add in basil, olive oil, water, lemon, salt, and parmesan until smooth. (Tip: If you don’t have a food processor, don’t stress. Mince garlic cloves. Put almonds into a plastic bag and crush with a rolling pin. Combine all in the bag and blend).
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Cook the lasagna according to package directions while starting the vegetables. Heat a large skillet on medium heat. Add olive oil, sauté mushrooms until browned. Add spinach and cook until wilted. Turn off heat and set aside. Once cooled, stir in 1 tablespoon of the pesto.
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To layer lasagna: using a 9x13 casserole dish, start by coating the bottom of the pan with a thin layer of sauce. Line the pan with lasagna noodles, folding the ends over if they’re too long. Next, spread a small spoonful of ricotta along each piece of lasagna. Top with ⅓ of the sautéed vegetables spreading evenly. Cover with the tomato sauce. Swirl a couple spoonful’s of the pesto throughout the sauce. Repeat two more times, ending with the sauce layer on the top. To finish, line the sliced tomatoes.
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Bake at 350 and cover with foil for the first 30 minutes, uncover for the last 20-30 minutes and cook until bubbly and edges begin to brown. Let it set for about 10 minutes before slicing into it.