Easy Spinach Pesto Lasagne

FOODISTA
8Ingredients
85Minutes
470Calories

Ingredients

US|METRIC
  • 3 cups ricotta cheese
  • 1 cup shredded Parmesan cheese
  • 1 large egg
  • 20 ounces frozen chopped spinach (thawed, squeezed dry)
  • 3/4 cup prepared pesto
  • 4 cups pasta sauce (bottled)
  • 12 no boil lasagna noodles
  • 2 cups Fontina cheese (grated)
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    Directions

    1. Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
    2. Preheat oven to 350°F.
    3. 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.
    4. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
    5. Cover lasagna with foil and bake for 35 minutes. Uncover; sprinkle with Fontina cheese and continue to bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes before serving.
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    NutritionView More

    470Calories
    Sodium46% DV1100mg
    Fat46% DV30g
    Protein57% DV29g
    Carbs8% DV25g
    Fiber24% DV6g
    Calories470Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol120mg40%
    Sodium1100mg46%
    Potassium790mg23%
    Protein29g57%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber6g24%
    Sugars13g26%
    Vitamin A200%
    Vitamin C10%
    Calcium60%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.