Spinach, Pesto, and Cheese Lasagne

By slane2

Ingredients

• 3 C ricotta cheese
• 1 C parmesan cheese
• 1 large egg
• 2 - 10 oz. packages of frozen spinach
• 1 - 7 oz. jar prepared pesto
• 4 C bottled chunky pasta sauce
• 12 no-boil lasagne noodles
• 2 C grated mozzarella cheese

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

Blend ricotta and parmesan in medium bowl. Season with salt and pepper. Stir in egg. Blend spinach and pesto together in another bowl.

Spray 9x13" pan with non-stick spray. Spread 1 C pasta sauce in pan. Arrange 3 noodles side-by-side atop sauce. Spread 1 1/4 C ricotta cheese mixture over noodles in a thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese and spinach mixtures two more times. Top with remaining 3 noodles and 1 C sauce.

Cover lasagne with foil and bake 35 minutes. Uncover, sprinkle with mozza cheese and bake until heated through, sauce is bubbling and cheese on top is melted, about 15 minutes. Let stand 10 minutes before serving.