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SPINACH, PESTO AND CHEESE LASAGNA




Source of Recipe


Epicurious


Recipe Introduction


It’s little wonder that lasagna became the informal party dish of the fifties and sixties-it can be assembled ahead of time, it freezes well, and it is a delicious and inexpensive way to feed a crowd. In this contemporary-and meatless-version, "no-boil" noodles eliminate a step, and bottled pasta sauce stands in for homemade


List of Ingredients




3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto

4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package

2 cups grated Fontina cheese


Recipe



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.