Basil-Spinach Pesto

1. Combine the basil, spinach, parmesan, pine nuts, garlic, lemon zest, and lemon juice in a food processor. Pulse until finely chopped.
2. With the processor running, slowly stream in the olive oil until emulsified. Season with salt to taste. Set aside.

Lasagna

1. Heat a large, heavy-bottom pot over medium heat. Add enough olive oil to coat the bottom. Add the onions and shallots. Season with a good pinch of salt and freshly cracked black pepper. Sauté until tender and caramelized.
2. Stir in the tomatoes, oregano sprigs, and red pepper flakes. Bring the sauce to a simmer. Reduce the heat to medium-low and simmer the sauce for 25 minutes. Season to taste and turn off the heat.
3. Meanwhile, drop the sheets of lasagna into a large pot of boiling, salted water. Stir well and boil for 4 minutes. Drain the pasta and run under cold water until the sheets have cooled off.
4. Preheat the oven to 450°F. Grease a 9x13x3” baking dish with olive oil. Assemble the lasagna in the following order with the different portions of each ingredient (see photos for reference).
   • 9 sheets pasta (one even layer, slightly over-lapping)
   • 1/3 ricotta
   • 1/6 tomato sauce
   • ¼ pesto
   • ¼ mozzarella
   • 1/3 parmesan
   • 9 sheets pasta
   • 1/6 tomato sauce
   • 9 sheets pasta
   • 1/3 ricotta
   • 1/6 tomato sauce
   • ¼ pesto
   • ¼ mozzarella cheese
   • 1/3 parmesan
   • 9 sheets pasta
   • 1/6 tomato sauce
   • 9 sheets pasta
   • 1/3 ricotta
   • 1/6 tomato sauce
   • ¼ pesto
   • ¼ mozzarella cheese
   • 1/3 parmesan
   • 9 sheets pasta
   • 1/6 tomato sauce
   • ¼ pesto
   • ¼ mozzarella cheese
5. Cover the baking dish with foil and bake for 20 minutes. Lower the heat to 350°F and remove the foil from the baking dish. Tear the burrata into pieces and distribute across the lasagna. Continue to bake for another 20 minutes, or until cooked through.
6. Turn the oven to high broil and broil for about 2-3 minutes longer until golden. To serve, cut the lasagna into square pieces. Garnish with more freshly cracked black pepper and a sprinkle of oregano leaves.