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    Pesto Spinach Lasagna


    Source of Recipe


    Ladies Home Journal

    List of Ingredients




    Vegetable cooking spray
    2 Containers part-skim ricotta
    1 pk Frozen chopped spinach (10oz) Thawed/squeezed dry
    12 ounces Part-skim mozzarella cheese Divided
    1/3 cup Prepared refrigerated pesto
    2 large Eggs
    1/2 teaspoon Salt
    1 Jar prepared marinara sauce
    6 Sheets or 9 sheets(7x3 inches) Lasagna Noodles

    Recipe



    Heat oven to 375°F. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Set aside. Blend ricotta, spinach, 1 1/2 cups mozzarella, pesto, eggs and salt in large bowl. Pour 1 1/2 cups marinara sauce into bottom of prepared baking dish. Cover with a layer of noodles. Spread with half the cheese mixture. (Noodles and cheese do not need to meet sides of dish. They will expand when baked.) Pour 1 cup sauce over cheese; place another layer of noodles over sauce. Spread remaining cheese over noodles; top with a layer of noodles. Top with remaining sauce and cheese. Cover with foil and bake 35 minutes; uncover and bake 15 to 20 minutes more, until center is hot. Let stand 10 minutes before cutting. Makes 8 servings.

 

 

 

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