Pesto Lasagna with Spinach and Mushrooms

By Flyer920

Jesse Cool, Cooking Light

OCTOBER 2003

Ingredients

• 4 cups torn spinach
• 2 cups sliced cremini mushrooms
• 1/2 cup commercial pesto
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) shredded provolone cheese
• 1 (15-ounce) carton fat-free ricotta cheese
• 1 large egg, lightly beaten
• 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
• 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
• 1 (8-ounce) can tomato sauce
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles (12 noodles)

Preparation

Step 1

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