Recipes

1. Boil lasagna noodles according to package in salted water. In bowl, mix ricotta, lemon zest, salt & pepper to taste, set aside.
2. In food processor, take 1 C fresh spinach, Italian parsley, basil and olive oil and pulse until smooth. Add in lemon juice, garlic and salt. Process mixture again. Finally, add in roasted red peppers and sun-dried tomatoes. Pulse until pesto consistency.
3. In a sauce pan, melt butter and cook garlic until fragrant (2 min). Add in plain yogurt and cream, simmer 5 minutes. Slowly whisk in shredded parmesan. Remove from heat when smooth.
4. Lay lasagna noodle on work surface and spread 3 T lemon ricotta mixture. Next, layer 2 T pesto sauce. Take reserved spinach leaves and lay in a line on top of pesto. Begin to make a “swirl” roll on one end and lay seam down to prevent opening.

Serving Instructions: Pour some alfredo on bottom of plate. Lay pasta swirl on top (seam down) and drizzle additional alfredo. Garnish with chopped Italian parsley.