Easy Spinach Pesto Lasagne


3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
3/4 cup prepared pesto
4 cups bottled pasta sauce
12 no-boil lasagna noodles
2 cups grated Fontina cheese


Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Preheat oven to 350°F.
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.
Cover lasagna with foil and bake for 35 minutes. Uncover; sprinkle with Fontina cheese and continue to bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes before serving.

Other Names:

Spinach Pesto Lasagna


8 servings


Friday, September 16, 2011 - 11:04am


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