Super-Fast Spinach, Pesto and Cheese Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 cups ricotta cheese
- 1 cup parmesan cheese, shredded
- 1 large egg
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 1 (7 ounce) container pesto sauce
- 4 cups chunky tomato pasta sauce, from jar
- 12 no-boil lasagna noodles
- 2 cups Fontina cheese, grated
- salt and pepper
directions
- Preheat oven to 350 degrees.
- Blend ricotta and Parmesan in a medium bowl. Season with a pinch of salt and pepper; stir in egg.
- Blend spinach and pesto in another medium bowl.
- Brush a 13x9x2" glass baking dish with oil. Spread 1 cup of the prepared pasta sauce in the dish. Arrange 3 noodles side by side on top of the sauce. Spread 1 1/4 cups ricotta cheese mixture over the noodles in a thin layer. Layer 1/3 of the spinach mixture on top of that. Repeat layering sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup of sauce.
- Cover lasagna with foil. Bake for 35 minutes. Uncover, sprinkle with Fontina cheese. Return to oven and bake until heated through and cheese on top is melted, about 15 minutes.
- Remove from oven and let stand for 10 minutes.
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RECIPE SUBMITTED BY
My husband, Paul, and I enjoy travel, good food and spending time with family.
We have six fun, busy kids (blended family).
I adore greyhounds but don't currently have one. They are sweet, calm dogs. I can highly recommend adopting a retired racer. Update - We did recently adopt a Staffordshire/Shepard mix from a rescue group. He's lovable and sweet, though needs to be much more active than our old greys did.
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I have lived in California, Pennsylvania, New York, Oregon, Colorado, North Carolina, Austria (you know, The Sound of Music) and Germany (ahh Bavaria!)