Snowmageddon I - Pesto-Spinach Lasagna

DC is in the midst of its second major snowstorm of the winter (we had Snowpocalypse in December, which brought 18-20") and its third snowstorm of this past week (last weekend we got about 6 inches and on Tuesday we got another 3 inches). With the Capital Weather Gang calling for a total of 16-26" (or even 30"+) and the local network affiliates on overdrive with wall-to-wall weather coverage, it is time for cooking and baking.

First up during the storm (after braving the crowds at the grocery stores, of course): Pesto-Spinach Lasagna. This is my favorite lasagna, and I have my best friend to thank for it. She made me this lasagna to keep me fortified during my doctoral candidacy exams, and I have been craving it ever since. Making this particular pan was bittersweet, though - I used up the last of the pesto I'd make using homegrown basil from this past summer. Well, that's a bit of summer sun to cheer me up amidst all of this snow, at least!

Lasagna freezes quite well in individual servings if you have too much - allow the pan to cool completely, wrap each slice in a piece of plastic wrap, then put the individually-wrapped servings into a freezer bag and freeze - you'll be able to pull out a piece at a time as you need it.

Pesto-Spinach Lasagna (12 servings)
1 T. dried currants, soaked in warm water for 20 minutes
1 1/2 recipes pesto (for recipe, go here)
1 1/4 lbs. spinach or 1 1/2 lbs. swiss chard (or 2 14 oz. cans spinach, well drained)
2 T. olive oil
1/2 c. minced onions
3 T. pine nuts
1 clove garlic, minced
1 lb. ricotta or cottage cheese (low fat, if you prefer)
1 1/2 c. parmesan cheese
1 lg. egg
nutmeg (to taste)
salt and pepper (to taste)
1 12 oz. box no-cook lasagna noodles (or 1 lb. regular lasagna noodles, cooked)

1. Cook spinach "dry" (just with the water clinging to its leaves) over medium heat until just wilted, remove from pan and chop.

2. Heat olive oil over medium heat, brown onions, pine nuts, and garlic. Add chopped spinach and currants, cook about 2 minutes.

3. In a large bowl, stir together spinach mixture, ricotta cheese, parmesan cheese, egg, nutmeg, salt, and pepper.

4. Preheat oven to 350F. In a 9 x 13 baking dish, assemble the lasagna as follows (listed in order from bottom to top - thus start with the noodles and end with the pesto):
4 lasagna noodles (overlap slightly)
1/4 spinach - cheese mixture
1/4 pesto sauce
Repeat - Repeat - Repeat (you'll have four layers when you finish)

5. Cover pan with foil and bake at 350F for 35 minutes. Remove foil and bake an additional 15 minutes. Remove pan from oven and let stand for 5 minutes before serving.