- Cook Time
- Prep Time
- 1 1/2 pounds baby spinach
- 4 tablespoons butter
- 2 cloves garlic, finely chopped
- Salt and pepper
- 8 ounces wide egg noodles
- 2 cups Creamy White Sauce
- 6 ounces fresh goat cheese
- 4 tablespoons prepared pesto
- 1 1/2 cups coarse fresh breadcrumbs
- 2 tablespoons EVOO
In a large saucepan, bring 2 inches water to a simmer. Add the spinach in batches, stirring until wilted; cook until all of it is tender. Drain and let cool. Squeeze out excess moisture and chop.
In a large skillet, melt 2 tbsp. butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper; remove from the heat.
Preheat the oven to 400 degrees . In a large saucepan of boiling, salted water, cook the noodles, stirring often, until al dente. Drain- but do not rinse-and return to the saucepan. Stir in the white sauce to coat.
Lightly grease an 8-inch square glass baking dish. Layer in half of the noodles and press with a spatula. Dot with half of the goat cheese, spread the spinach on top and press down. Stir 3 tbsp. pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.
Meanwhile, in a large skillet, melt the remaining 2 tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. Combine the remaining 1 tbsp. pesto with the EVOO. Drizzle the lasagna with the pesto oil and sprinkle with the crumbs.