Spinach, pesto and cheese lasagna
Spinach, pesto and cheese lasagna recipe in the pasta category
Recipe 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
Recipe method:
- 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 spoonfuls.
- Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
- Preheat oven to 350 degrees F. Cover lasagna with foil. Bake 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 10 minutes before slicing.
Tags: spinach, pesto, cheese, lasagna, recipe, pasta, recipes, cooking