Easy Spinach and Pesto Lasagna

A family tradition can transform into a healthy meal that is a quick and easy dish. Lighten up a usually fattening meal with tons of cheese by adding greens and using less cheese.

Easy Spinach and Pesto Lasagna

Prep: 20 minutes Cook Time: About 50 minutes

Adapted from family recipe

Makes 4 servings


3 cups ricotta cheese

1 cup shredded parmesean cheese

1 large egg

2 10 oz. packages frozen chopped spinach, thawed and squeezed dry

1 7 oz. package prepared pesto

4 cups bottled chunky pasta sauce

12 no-boil lasagna noodles from one 8 oz. package

2 cups grated Fontina cheese

Spinach Lasagna

1. Preheat oven to 350 degrees F. Blend both ricotta and parmesan cheese in a medium bowl. Season cheese mixture with salt and pepper and stir in egg. Blend spinach and pesto in another medium bowl.

2. Brush a 13 x 9 x 2 glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over layer. Drop 1/3 of spinach mixture over layers.

3. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.

4. Cover lasagna with foil. Bake 35 minutes. Uncover and sprinkle with Fontina cheese. Bake until heated through, sauce bubbles and cheese on top melts for about 15 minutes longer. Let stand 10 minutes.

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