Pesto Spinach Lasagna

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Pesto Spinach Lasagna Ingredients

Vegetable cooking spray	1/3 c Prepared refrigerated pesto
2 Containers part-skim ricotta	2 lg Eggs
1 pk Frozen chopped spinach; (10	1/2 ts Salt
Thawed/squeezed dry	1 Jar prepared marinara sauce;
12 oz Part-skim mozzarella cheese;	6 Sheets or 9 sheets (7x3
Divided	Noodles*

Instructions for Pesto Spinach Lasagna

Heat oven to 375?F. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Set aside. Blend ricotta, spinach, 1 1/2 cups mozzarella, pesto, eggs and salt in large bowl. Pour 1 1/2 cups marinara sauce into bottom of prepared baking dish. Cover with a layer of noodles. Spread with half the cheese mixture. (Noodles and cheese do not need to meet sides of dish. They will expand when baked.) Pour 1 cup sauce over cheese; place another layer of noodles over sauce. Spread remaining cheese over noodles; top with a layer of noodles. Top with remaining sauce and cheese. Cover with foil and bake 35 minutes; uncover and bake 15 to 20 minutes more, until center is hot. Let stand 10 minutes before cutting. Makes 8 servings. FROM LHJ ONLINE http://www.lhj.com No-cook noodles and flavorful refrigerated pesto are the keys to this quick spinach-and-cheese pasta casserole. Prep time: 20 minutes Baking time: 50 to 55 minutes Degree of difficulty: Easy *Fresh or frozen fresh pasta sheets can be substituted for the no-boil noodles. There is no need to cook fresh lasagna noodles before assembling. PER SERVING Calories 470 Total Fat 25 g Saturated Fat 11 g Cholesterol 112 mg Sodium 1,296 mg Carbohydrates 33 g Protein 30 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g (C) Copyright 1998, Meredith Corporation, All Rights Reserved. Recipe by: LHJ ONLINE http://www.lhj.com By Roberta Banghart on Jun 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Italian

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