Super-Fast Spinach, Pesto and Cheese Lasagna |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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No-boil noodles makes this delicious lasagna super speedy to put together. I use a potato ricer to quickly squeeze the spinach dry. Love eating my spinach this way! 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:
1. Preheat oven to 350 degrees.
2. Blend ricotta and Parmesan in a medium bowl. Season with a pinch of salt and pepper; stir in egg.
3. Blend spinach and pesto in another medium bowl.
4. 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.
5. 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.
6. Remove from oven and let stand for 10 minutes.
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