Pretty good but could be bettered with a few changes. For us, the basil overpowered the mild and subtle flavors of fresh baby spinach and walnuts, and for that reason, we would cut back on the 3 cups packed fresh basil (i.e., 6 ounces) to around 2 cups (i.e., 4 ounces) or a bit less. If you prefer a pesto with a strong basil flavor over a less intense one, then make the walnut pesto as written. Unlike most vegetable lasagnas, this recipe tends to be dry, especially the lasagna noodles around the edges of the pan. To counteract that tendency, increase the amount of tomato sauce and squeeze out less water than usual from the spinach as the pesto itself was dry. Basically, half the sauce (12 ounces) is spread at bottom of pan, with two subsequent layers of sauce (6 ounces each) which is really thin when covering a 9" x 13" pan. In spite of placing foil over the pan per the instructions, don’t waste putting oven-ready noodles on top as they harden and curl up at the ends, and not appealing to look at or eat.
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Pretty good but could be bettered with a few changes. For us, the basil overpowered the mild...