Spinach, Pesto and Cheese Lasagna

Yield: 8 servings

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
• Oil to coat baking dish
• 4 cups bottled chunky pasta sauce
• 12 no-boil lasagna noodles from one 8 ounce package
• 2 cups grated Fontina cheese

Instructions

1. Blend ricotta and Parmesan in a medium bowl. Season cheeses with salt and pepper; stir in egg.
2. Blend spinach and pesto in another medium bowl.
3. Brush 13 x 9 x 2 inch glass baking dish with oil.
4. Spread 1 cup pasta sauce in prepared dish.
5. Arrange 3 noodles side by side atop sauce.
6. Spread 1 1/4 cups ricotta cheese mixture over in thin layer.
7. Drop 1/3 of spinach mixture over ricotta by spoonsful.
8. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times.
9. Top with remaining 3 noodles and 1 cup sauce.
10. Heat oven to 350 degrees F.
11. Cover lasagna with foil.
12. Bake for 35 minutes.
13. Uncover; sprinkle with Fontina cheese.
14. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer.
15. Let stand for 10 minutes before slicing.