Super Fast Spinach, Pesto and Cheese Lasagna
This Super Fast Spinach, Pesto and Cheese Lasagna is a quick, comforting dish that layers creamy cheeses and savory pesto for a delightful dinner!
Servings: 6 servings
Ingredients
For the Lasagna:
- 3 cups ricotta cheese (skim or low fat are fine)
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
- 1 large egg
- 2 10-ounce packages frozen chopped spinach (thawed and squeezed dry)
- 1 7-ounce container prepared pesto
- 4 cups bottled chunky pasta sauce divided
- 12 whole lasagna noodles (cooked)
- 2 cups grated fontina cheese
Instructions
Cooking Instructions:
- Step 1: Preheat the Oven. Begin by preheating your oven to 375°F (190°C).
- Step 2: Prepare the Cheese Mixture. In a large mixing bowl, combine the ricotta cheese, shredded Parmesan cheese, salt, pepper, and egg. Mix until creamy, then fold in the thawed spinach.
- Step 3: Assemble the Lasagna. Spread 1 cup of pasta sauce on the bottom of the baking dish. Lay 4 noodles, half the ricotta mixture, pesto, 1 cup of sauce, and 1 cup of fontina cheese.
- Step 4: Repeat the Layers. Add another 4 noodles, the remaining ricotta mixture, pesto, and 1 cup of sauce. Finish with the last 4 noodles, remaining sauce, and fontina cheese.
- Step 5: Bake. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Step 6: Let it Rest. Allow to rest for 10-15 minutes before slicing and serving.
Equipment
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Pot for boiling noodles
- Spatula
- Oven
Notes
- Ensure spinach is well-squeezed to prevent sogginess.
- Cook noodles to al dente; they’ll cook more in the oven.
- Use a spatula for even layer distribution.
- Cover with foil if cheese browns too quickly.