spinach, pesto and cheese lasagna

(from Doris’s recipe box)

this is always a hit

Source: RecipeThing user zummy (from RecipeThing user teacherrap)

Categories: casseroles


  • 3C ricotta cheese
  • 1C shredded parmasean cheese
  • 1 egg
  • 2 10 oz pkgs frozen, chopped spinach thawed and drained
  • 1 7oz pkg pesto
  • 4C bottled chunky pasta sauce
  • 12 no boil lasagna noodles
  • 2C grated fontina cheese


  1. blend ricotta, parm, season w/s&p, stir in egg

  2. blend spinach and pesto in another bowl

  3. brush 9×13 pan w/oil, spread 1C of pasta sauce in dish. Arrange noodles side by side. Spread 1/4 of ricotta mixture over noodles, drop 1/3 of spinach mixture by spoonfuls. Repeat layering, top with noodle and sauce. Cover with foil. Cook 35 minutes @ 350, uncover, sprinkle with fontina, bake until heated through

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