Spinach Lasagna with Pesto and Cheese

  • Servings: 8
  • Rating:

Ingredients

  • 2 cups ricotta cheese
  • 1 cup shredded Parmesan cheese
  • 1 large egg
  • 2 (10 oz.) packages frozen chopped spinach, thawed and squeeze dry
  • 1 (8 oz.) package prepared pesto
  • 3 cups chunky pasta sauce
  • 12 no boil lasagna noodles
  • 2 cups shredded Mozzarella cheese

Directions

1. Preheat oven to 350-degrees F. Spray 13x9-inch baking dish or lasagna pan with cooking spray.

2. Spread 1/2 cup pasta sauce in bottom of baking dish or pan.

3. In a bowl, mix together ricotta cheese, egg, and pesto until thoroughly blended.

4. Layer noodles, ricotta and pesto mixture. spinach, 1/2 cup Parmesan, 1 cup Mozzarella, and 1 cup pasta sauce.

5. Repeat layers using remaining ingredients.

6. Bake for 1 hour.

7. Refrigerate any leftovers.