Spinach and Pesto White Lasagna

This is creamy delicious is heaven on a plate.  If you have time, make this. It is so worth it!

1/2 lb lasagna noodles, cooked and drained
3-4 cups mozzarella, shredded (personal preference for more or less)
1 onion, sliced or diced
1 - 11 ounce package of spinach, I used fresh
2 tablespoons fresh parsley, minced (optional)
3 cloves garlic, minced
1/4 teaspoon salt

For the cream sauce layer:
2 tablespoons butter
2 1/2 tablespoons flour
1 cup milk
1/4 cup cream
1/2 cup white wine or chicken broth
1/2 cup Parmesan cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

For the ricotta layer:
1 - 14 ounce container ricotta cheese
1 egg, beaten
3 tablespoons (or more) prepared pesto

Cook and drain your noodles and set aside to cool.

Meanwhile for the spinach layer, saute onions over medium heat in large skillet until soft, then add garlic and parsley. Cook for 30 seconds, then add spinach in batches until all pieces are wilted.  Set aside in a bowl to reuse pan.

For cream sauce: In the same large skillet or a new one, over medium low heat, melt butter. Once butter has melted, add flour and cook for about 30 seconds.  Whisk in wine or chicken broth, slowly whisk in milk and cream and let thicken over medium heat until it coats spoon well. Remove from heat and stir in salt and cheese.

For ricotta layer: Mix ricotta, beaten egg and pesto until combined.

Now to build the lasagna:

I used a 9x5x3.5 inch, 2 quart baking dish.  I found this step the hardest, but don't stress it tastes good no matter what!

Start with a thin layer of sauce on bottom, about a 1/4 cup, then put your first layer of noodles down.  Next a layer of spinach mix and then a healthy layer of ricotta mix, sprinkle across your mozzarella and top with more noodles.  Repeat with cream sauce, spinach mix, ricotta mix to mozzarella, ending with mozzarella.  I had about 4 layers with one last layer of cream sauce on top of the last layer of noodles, before topping with plenty of mozzarella.

Bake in a preheated 350 degree oven, covered for 25 minutes. Uncover and bake for another 30 minutes or until cheese on top is nicely browned.  Cool before slicing, or you'll loose some filling! Enjoy!