Spinach, pesto and cheese lasagna
Instructions:
1 (7 ounce) package prepared pesto, 1 cup shredded Parmesan cheese, 1 large egg, 12 no-boil lasagna noodles from one 8-ounce package, 2 (10 ounce) packages frozen chopped spinach, thawed, squeezed dry, 2 cups grated Fontina cheese, 3 cups ricotta cheese, 4 cups bottled chunky pasta sauce, Oil to coat baking dish.
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 sauce.Preheat oven to 350 degrees 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 before slicing. Enjoy Spinach, pesto and cheese lasagna!
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 sauce.Preheat oven to 350 degrees 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 before slicing. Enjoy Spinach, pesto and cheese lasagna!