Pesto Spinach Lasagna

posted by Elle 07-31-98 7:14 AM

Pesto Spinach Lasagna
Prep time: 20 minutes
Baking time: 50 to 55 minutes
Degree of difficulty: Easy
Servings: 8

Vegetable cooking spray
2 containers (15 oz. each) part-skim ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
12 ounces part-skim mozzarella cheese, shredded
(3 cups), divided
1/3 cup prepared refrigerated pesto sauce
2 large eggs
1/2 teaspoon salt
1 jar (32 oz.) prepared marinara sauce (or your own)
6 sheets (8x8-inch) or 9 sheets (7x3 1/2-inch) no-boil lasagna noodles*

Heat oven to 375F. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Set aside.

Blend ricotta, spinach, 1 1/2 cups mozzarella, pesto, eggs and salt in large bowl.

Pour 1 1/2 cups marinara sauce into bottom of prepared baking dish. Cover with a layer of noodles. Spread with half the cheese mixture. (Noodles and cheese do not need to meet sides of dish. They will expand when baked.) Pour 1 cup sauce over cheese; place another layer of noodles over sauce. Spread remaining cheese over noodles; top with a layer of noodles. Top with remaining sauce and cheese.

Cover with foil and bake 35 minutes; uncover and bake 15 to 20 minutes more, until center is hot. Let stand 10 minutes before cutting.

*Fresh or frozen fresh pasta sheets can be substituted for the no-boil noodles. There is no need to cook fresh lasagna noodles before assembling.

Calories 470
Total Fat 25 g
Saturated Fat 11 g
Cholesterol 112 mg
Sodium 1,296 mg
Carbohydrates 33 g
Protein 30 g

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