Categories: Entrees
Ingredients
- 3 cups ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 large egg
- 2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
- 7-ounce jar prepared pesto
- 4 cups bottled chunky pasta sauce
- 12 no-boil lasagna noodles from one 8-ounce package
- 1 to 2 cups grated Fontina cheese
Directions
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Preheat oven to 350 degrees. Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. In another bowl, stir together spinach and pesto.
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Brush a 9-by-13-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 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
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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