SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

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SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

 

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

4 cups bottled chunky pasta sauce

12 no-boil lasagna noodles from one 8-ounce package

2 cups 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 13x9x2-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.

Preheat oven to 350°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.

Makes 8 servings.

Kerry