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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
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 spoonsful.
Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times.
Top with remaining 3 noodles and 1 cup sauce.
Heat oven to 350 degrees F.
Cover lasagna with foil.
Bake for 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 for 10 minutes before slicing.
Yield: 8 servings