Spinach, Pesto and Cheese Lasagna
3 C. ricotta cheese
1 C. shredded Parmesan cheese
1 large egg
2 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 (7 oz.) pkg. prepared pesto
Oil to coat baking dish
4 C. bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 C. 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 spoonfuls. Repeat layering with sauce, noodles, ricotta cheese
mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup
Preheat oven to 350 degrees. 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.
Makes 8 servings.