Wednesday, April 28, 2010

Spinach Lasagna with Pesto and Cheese

I found this recipe on the back of a shredded cheese bag and had to try it (this is my altered version). My whole family loved it, with my 5-year old raving about with every bite! It is delicious with some added shredded chicken and sauteed mushrooms. Yum!

jar chunky spaghetti sauce (~3 cups)
15-oz ricotta cheese
1 large egg
8-oz package prepared basil pesto
10-oz pkg frozen chopped spinach, thawed and squeezed dry
1 cup parmesan cheese
pkg no-boil lasagna noodles
2 cups Italian blend or mozzarella cheese

Spray a 13x9 baking dish with cooking spray. Spread a bit of pasta sauce in bottom of dish. In a bowl, mix together ricotta cheese, egg, pesto, spinach, and parmesan cheese until thoroughly blended. Layer noodles, 1/3 of the ricotta/pesto/spinach mixture, 1/4 of the mozzarella, and some pasta sauce. Repeat layers two more times. Finish with a layer of noodles, pasta sauce, and cheese.

If freezing, cover in press-n-seal and foil. At least partially thaw before baking (you will need to add cooking time).

To cook: Preheat oven to 350 and bake for ~one hour covered. Uncover and bake to brown cheese on top.

2 comments:

Melissa said...

I thought this was YUMMY. The review from the kid section was not as favorable, but they ate it =)

Lisa Ross said...

This was delicious! We all enjoyed it. I had added cooked ground chicken, but I think next time I'll leave it vegetarian. Thanks for this recipe!