Jessica's Lasagna Recipe (careful, it's half-baked!)

OK, so here's the absolute proof that anyone can publish anything on the Internet. I'm laughing as I write out this recipe, as though I actually know something about cooking! But I just ate it and it was good and if I can do it then I figure maybe there's others out there who would want to. I made a lasagna last week using a tomato sauce, so this week I decided to tweak the recipe to make a spinach pesto version. Ready for yumminess? Here you go...

Ingredients:
Fresh lasagna sheets
1 bunch of fresh basil
Olive oil
Parmesan cheese (grated)
Asiago cheese (grated)
Ricotta (250g)
Frozen creamed spinach (600g)
3 eggs
1 onion, diced
5 large garlic cloves
Berchamel: butter, flour, milk
1 large or 2 small aluminum pans

Those ingredients are totally flexible. Replace fresh pasta with the boilable variety, use some other kind of smelly cheese, add or take away a clove of garlic, whatever. Remember: I MADE THIS UP. So, don't take it too seriously, it's not like baking a cake where you mess one thing up and the whole thing gets trashed. Also, the following directions are simply in the order I did them, but there's nothing magic about it.

Start by thawing the creamed spinach by putting it in a pan over medium heat and covering. When it's thawed, add the onion and garlic (with a garlic press) and let the flavors simmer together until the other ingredients are ready. Just before adding this mix to the lasagna add 2 eggs.

Today one of my dreams came true: I made pesto using a mortar and pestle. so romantic. I cut up the basil (about 15 leaves maybe) into pieces and then ground it up with the mortar and pestle. Then I added a bunch of olive oil and parmesan cheese. It was about half a cereal-bowl-full. Ideally, you should add some pinenuts, but I'm not rich and famous. Set aside.

Empty the ricotta into a small bowl and stir in one egg. Set aside.

Make the berchamel and set aside (mix butter, flour and milk together in about equal parts to fill about 2/3 a cereal-bowl). I don't really know what this does, I just thought it would be more professional if I used the word "berchamel."

Here's the great part of making lasagna--the layering process. Cooking is fun! Put some olive oil on the bottom of the pans. Add a layer of pasta. Add 2/3 of the spinach mix (1/3 in each pan if you have 2 small ones like I did). Add another layer of pasta. Add the ricotta mixture and top with the pesto. Add another layer of pasta. Spread on top the rest of the spinach, pour the berchamel over it, and top with lots of yummy cheese (I used something like asiago).

Cover with foil and bake for about 40 minutes at maybe 400 degrees. Or you can save it in the fridge for a couple of days to bake later. Voila!