Super Fast Spinach, Pesto and Cheese Lasagna

A quick, layered lasagna that combines ricotta, spinach pesto, and melty cheeses for an easy weeknight meal.

Prep Time 25

Cook Time 50

Total Time 1 15

Servings 8 servings

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

Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch glass baking dish with nonstick spray.
In a medium bowl, stir together the ricotta and shredded Parmesan. Season with salt and pepper, then stir in the egg until well combined.
In a separate bowl, combine the thawed, well-drained spinach with the prepared pesto until evenly mixed.
Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish.
Arrange 3 cooked lasagna noodles side-by-side over the sauce. Spread about 1¼ cups of the ricotta mixture in a thin, even layer over the noodles, then dollop and gently spread one-third of the spinach-pesto mixture on top.
Repeat the layers two more times: 1 cup pasta sauce, 3 noodles, about 1¼ cups ricotta mixture, and one-third of the spinach mixture each time.
Top with the remaining 3 noodles and spread the remaining 1 cup of pasta sauce over the top layer.
Cover the dish tightly with foil and bake for 35 minutes.
Remove the foil, sprinkle the grated fontina evenly over the lasagna, and return to the oven uncovered for about 15 minutes, or until the sauce is bubbling and the cheese is melted.
Let the lasagna stand about 10 minutes before slicing and serving.