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Spinach Pesto Lasagna

Author: Christopher Kosovich

Ingredients

  • 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

Instructions

  • Blend ricotta and Parmesan in medium bowl.
  • Season cheeses with salt and pepper; stir in egg.
  • Blend spinach and pesto in another medium bowl.
  • Brush 13x9x2-inch glass baking dish with oil.
  • Spread 1 cup pasta sauce in prepared dish.
  • Arrange 3 noodles side by side atop sauce.
  • Spread 1 1/4 cups ricotta cheese mixture over in thin layer.
  • Drop 1/3 of spinach mixture over by spoonfuls.
  • Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times.
  • Top with remaining 3 noodles and 1 cup sauce.
  • Preheat oven to 350°F.
  • Cover lasagna with foil.
  • Bake 35 minutes.
  • Uncover; sprinkle with Fontina cheese.
  • Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer.
  • Let stand 10 minutes.