Super Fast Spinach, Pesto and Cheese Lasagna

[Guest guest]

Sounds like a quick dish to toss together after a day at work. Sheryl

 

 

* Exported from MasterCook *

 

Super Fast Spinach, Pesto and Cheese Lasagna

 

Recipe By :Bon Appetit, September, 1999

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups ricotta cheese

1 cup shredded parmesan cheese

1 large egg

2 10 oz packages frozen chopped spinach -- thawed, squeezed dry

7 ounces pesto sauce

4 cups bottled chunky pasta sauce

12 no boil lasagna noodles

2 cups grated fontina cheese

 

Blend ricotta and parmesan in a medium bowl. Season with salt and pepper; stir

in egg. Blend spinach and pesto in another medium bowl.

 

Brush a 13x9 " glass baking dish with oil. Spread 1 cup pasta sauce in the dish.

arrange 3 noodles side by side atop the sauce. Spread 1 1/4 cups ricotta

mixture over in a thin layer. Drop 1/3 of spinach mixture over by spoonfuls.

Repeat layering with sauce, noodles, ricotta and spinach 2 more times. Top with

remaining 3 noodles and 1 cup sauce.

 

Preheat oven to 350 degrees. Cover with foil and bake for 35 minutes. Uncover

and sprinkle with Fontina. Bake until heated through, sauce is bubbling and

cheese on top is melted, about 15 minutes longer. Let stand 10 minutes before

serving.

 

 

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Per serving: 360 Calories (kcal); 28g Total Fat; (68% calories from fat); 21g

Protein; 8g Carbohydrate; 85mg Cholesterol; 487mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat;

0 Other Carbohydrates

 

NOTES : Posted to Veg-Rec on 10-21-99

Nutr. Assoc. : 0 0 0 0 0 0 0 0