Ingredients
1
cup shredded Parmesan cheese
2
10-ounce packages frozen chopped spinach, thawed, squeezed dry
1
7-ounce package prepared pesto
4
cups bottled chunky pasta sauce
12
no-boil lasagna noodles from one 8-ounce package
2
cups grated Fontina cheese
Directions
1.
Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
2.
Brush 13x9x2-inch 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 in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
3.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
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