Spinach Pesto Lasagna

Spinach Pesto Lasagna
  • 3 cups ricotta cheese
  • 1 cup shredded Parmesan cheese
  • 1 large egg
  • 2 10-oz packages frozen chopped spinach, thawed, squeezed dry
  • 1 7-oz package prepared pesto
  • 4 cups bottled chunky pasta sauce
  • 12 no-boil lasagna noodles from one 8-ounce package
  • 2 cups grated Fontina cheese
  1. Blend ricotta and Parmesan in medium bowl.
  2. Season cheeses with salt and pepper; stir in egg.
  3. Blend spinach and pesto in another medium bowl.
  4. Brush 13x9x2-inch glass baking dish with oil.
  5. Spread 1 cup pasta sauce in prepared dish.
  6. Arrange 3 noodles side by side atop sauce.
  7. Spread 1¼ cups ricotta cheese mixture over in thin layer.
  8. Drop ⅓ of spinach mixture over by spoonfuls.
  9. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times.
  10. Top with remaining 3 noodles and 1 cup sauce.
  11. Preheat oven to 350°F.
  12. Cover lasagna with foil.
  13. Bake 35 minutes.
  14. Uncover; sprinkle with Fontina cheese.
  15. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer.
  16. Let stand 10 minutes.


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