Spinach, Pesto and Cheese Lasagna Recipe

Spinach, Pesto and Cheese Lasagna Recipe

12 no-boil lasagna noodles from 1 (8-oz.) pkg.
4 cups of bottled chunky pasta sauce
2 (10 oz.) pkgs. of frozen spinach, thawed out, chopped & squeezed to dry
3 cups of ricotta cheese
1 big egg
1 (7 oz.) pkg. prepared pesto
2 cups Fontina cheese, grated
1 cup Parmesan cheese, shredded
Oil for coating

In a bowl, mix together parmesan and ricotta cheeses then season with some pepper and salt then add in the egg. In another bowl, mix together pesto & spinach then set it aside. Get a 13×9x2-inch glass dish for baking then coat it with the oil.

Evenly spread out a cup of the pasta sauce inside the dish. Layer 3 lasagna noodles side by side atop the sauce then spread about 1 1/4 cups of the ricotta-parmesan cheese mix in a thin layer on the top of the sauce.

Place about 1/3 of the spinach mix on the ricotta using spoons. Do the same layers again starting with the sauce, lasagna noodles, parmesan-ricotta mix and the spinach mix 2 times more.

Finish with 3 more noodles on the top and a cup of the sauce. Oven should be preheated to around 350′ F then cover the dish using a foil and bake in the oven for 35 mins.

Take off the cover then sprinkle Fontina and continue baking until everything is thoroughly heated, the sauce is bubbling and the cheese at the top melts (15 mins. more).

Allow to cool for 10 mins. prior to cutting it up in slices.

Serves 8