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Spinach, Pesto and Cheese Lasagna



  • 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
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  1. Blend ricotta and Parmesan in 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.

Yield: 8 servings


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