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    Spinach, Pesto and Cheese Lasagna


    Source of Recipe


    Internet

    List of Ingredients




    3 C. ricotta cheese
    1 C. shredded Parmesan cheese
    1 large egg
    2 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
    1 (7 oz.) pkg. prepared pesto
    Oil to coat baking dish
    4 C. bottled chunky pasta sauce
    12 no-boil lasagna noodles from one 8-ounce package
    2 C. 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 13 x 9 x 2-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 ricotta 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 degrees. 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 before slicing.

 

 

 

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