Comfort food gets an upgrade with this speedy, cheesy bake: Super Fast Spinach, Pesto and Cheese Lasagna. It’s layered, saucy, and comes together in a fraction of the time traditional lasagnas demand. This version relies on prepared pesto and bottled chunky pasta sauce to keep things simple without sacrificing flavor. It’s an ideal weeknight centerpiece when you want the cozy, layered goodness of lasagna without an all-day commitment.

Why you’ll love this lasagna

This recipe is perfect when you want something that feels special but doesn’t require hours in the kitchen. Using thawed, well-drained spinach and prepared sauces means fewer steps and less hands-on time. The ricotta mixture keeps the layers creamy, the pesto adds a bright, herby punch, and fontina melts into blissful strings of cheese with every forkful. It’s also flexible: you can assemble it ahead, swap in your favorite bottled sauce, or add extra veggies if you like.

Ingredients

3 cups ricotta cheese (skim or low fat are fine)
1 cup shredded Parmesan cheese
salt and pepper, to taste
1 large egg
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
One 7-ounce container prepared pesto
4 cups bottled chunky pasta sauce, divided
12 whole lasagna noodles (cooked)
2 cups grated fontina cheese

Equipment

9×13-inch baking dish
Large bowl
Spoon or rubber spatula
Colander or clean kitchen towel to squeeze spinach
Aluminum foil (optional)

Before you start

Preheat your oven and prep the spinach so assembly goes smoothly. Cook the lasagna noodles according to package directions, then drain and lay them flat on a sheet of parchment or a lightly oiled surface so they don’t stick. Make sure the frozen spinach is completely thawed and squeezed to remove as much moisture as possible—this prevents a watery lasagna and helps the layers hold together.

How to make Super Fast Spinach, Pesto and Cheese Lasagna

The following step-by-step directions rewrite the original method into clear, easy-to-follow instructions while keeping ingredient amounts and order exactly as listed above. Read through once before you begin so you have a sense of timing.

Step 1 — Prepare oven and pan

Preheat your oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish or spray it with cooking spray and set it aside.

Step 2 — Make the ricotta filling

In a large bowl, combine 3 cups ricotta cheese and 1 cup shredded Parmesan cheese. Add 1 large egg and season with salt and pepper to taste. Mix until the ingredients are well incorporated and the mixture is smooth. Gently fold in the squeezed, thawed spinach (from the two 10-ounce packages) so the greens are evenly distributed through the cheese mixture.

Step 3 — Add the pesto

Stir the entire 7-ounce container of prepared pesto into the ricotta-spinach mixture until the pesto is evenly mixed and gives the filling a uniform green hue and fresh flavor.

Step 4 — Layer the lasagna — base sauce

Spread 1 cup of the bottled chunky pasta sauce in an even layer across the bottom of the prepared 9×13-inch baking dish. This thin base keeps the bottom noodles moist and flavorful.

Step 5 — First pasta layer

Lay 4 cooked whole lasagna noodles lengthwise over the sauce, slightly overlapping as necessary to cover the pan. You’ll use 12 noodles total, arranged in three layers of four noodles each.

Step 6 — First cheese layer

Spoon and spread about one-third of the ricotta-pesto-spinach mixture over the noodles, creating an even layer that reaches the edges. Use a spatula or the back of a spoon to smooth it so the next layer sits evenly on top.

Step 7 — Add sauce and cheese

Drizzle or spoon 1 cup of the bottled chunky pasta sauce evenly over the ricotta layer. Follow with a generous sprinkle of grated fontina cheese—a little under half a cup to three-quarters of a cup is about right for this layer—keeping the total of all fontina portions equal to 2 cups by the final assembly.

Step 8 — Repeat layers

Repeat the layering two more times in the same order: lay 4 cooked lasagna noodles to form the second pasta layer, spread another one-third of the ricotta mixture, spoon 1 cup more chunky pasta sauce over that layer, and sprinkle more fontina. Finish with the final 4 noodles for the third pasta layer, spread the remaining ricotta mixture, and top with the remaining 1 cup of chunky pasta sauce. Then distribute the remaining fontina cheese evenly across the top so you use the full 2 cups of grated fontina.

Step 9 — Final check

Press down gently on the assembled lasagna so the layers settle and there are no air pockets. If any sauce seems to be pooling, spread it evenly. Cover the baking dish loosely with aluminum foil to prevent the cheese from browning too quickly.

Step 10 — Bake

Place the covered lasagna in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10–15 minutes, until the top is bubbly and the fontina is melted and lightly golden.

Step 11 — Rest and serve

Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. This resting period helps the layers set so you get neat, satisfying slices. Serve warm with a simple green salad or crusty bread if you like.

Tips and variations

If you prefer a slightly slimmer lasagna, use part-skim ricotta as noted; it still bakes up creamy.
For a bolder pesto flavor, stir an extra tablespoon of pesto into each ricotta layer before spreading it on the noodles.
Want more veggies? Sauté thinly sliced mushrooms or diced bell peppers and fold them into the ricotta mixture, but keep the spinach amounts the same.
To make this ahead, assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking straight from the refrigerator.
Leftovers reheat well in the oven at 350°F (175°C) for 15–20 minutes, or in a microwave for a single portion.

Serving suggestions

This lasagna is hearty enough to be the main event. Pair it with a simple lemony arugula salad, steamed green beans, or roasted tomatoes to brighten the plate. A crisp white wine or a light-bodied red pairs nicely if you’re pouring.

Make-ahead and storage

Assembled but unbaked lasagna keeps in the refrigerator for up to 24 hours. Store baked leftovers in an airtight container in the fridge for 3–4 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the fridge before reheating.

Notes on ingredients

All ingredient amounts are preserved exactly as listed in the recipe. Use the specified two 10-ounce packages of frozen chopped spinach for the proper texture and moisture balance. The recipe calls for one 7-ounce container of prepared pesto and 4 cups total of bottled chunky pasta sauce, divided across the layers. Twelve whole lasagna noodles are used, arranged as three layers of four, and the finishing cheese is 2 cups grated fontina, which melts beautifully and creates the signature gooey top.

Final thoughts

Super Fast Spinach, Pesto and Cheese Lasagna delivers big flavor with minimal fuss. It’s a weeknight savior and also suitable for feeding a small gathering. The ricotta-and-spinach base keeps the lasagna rich and satisfying, while pesto lifts it with herbaceous brightness, and fontina provides the dreamy melt we all want from a good lasagna. With straightforward assembly and no specialty ingredients, this is a reliable recipe to keep in your rotation for cozy dinners that don’t require marathon prep.

Try it once, and you’ll find this easy, layered lasagna becomes a requested favorite whenever you want something homey and delicious—without the long haul.