Pesto Lasagne - cooking recipe

Ingredients

1 lb. fresh spinach
1 c. minced onion
3 Tbsp. olive oil
salt and pepper to taste
1/2 c. grated Parmesan cheese
extra olive oil for top
1 c. pesto (regular basil or sun dried tomato)
2 lb. (4 c.) Ricotta cheese
1/2 c. toasted sunflower seeds
20 to 24 lasagne noodles
1 lb. Mozzarella cheese

Preparation

Filling:
Clean and stem spinach.
Chop very fine.
Set aside. In a large, heavy skillet, saute onion in 2 tablespoons of olive oil (rest of oil is for noodles) until soft, 5 to 8 minutes.
Add salt and pepper.
Remove from heat.
Stir spinach into hot onions. Transfer into large bowl.
Add half of grated Parmesan cheese, the pesto, Ricotta and sunflower seeds.
Grind in some extra pepper. Mix thoroughly.
Set aside.