Pesto Lasagna with Spinach

Name: Pesto Lasagna with Spinach Recipe
Yield: 10
Ingredients: 1 10oz. box frozen chopped spinach thawed; 1/4 cup pesto sauce; 4 cups pasta sauce; 1 tbsp italian seasoning; 12 oz. part-skim mozzarella cheese shredded; 1 carton (15 oz.) ricotta cheese; 1 large egg slightly beaten; 1/2 cup Parmesan cheese; 1 package (8 oz.) lasagna noodles Barilla no-boil

(3)

Number of Servings: 10

Ingredients

1 10oz. box frozen chopped spinach, thawed1/4 cup pesto sauce4 cups pasta sauce1 tbsp italian seasoning12 oz. part-skim mozzarella cheese, shredded1 carton (15 oz.) ricotta cheese1 large egg, slightly beaten1/2 cup Parmesan cheese1 package (8 oz.) lasagna noodles, Barilla no-boil

Directions

Mix pasta sauce, italian seasoning, and pesto sauce - set aside. Combine ricotta with egg and parmesan. Spread 1 cup pasta sauce mixture into the bottom of casserole coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and a third of the spinach. Continue layers: sauce, noodles, cheese, spinach. End with mozzarella. Bake covered, for 45 minutes at 350, then an additional 10 min. uncovered.

Number of Servings: 10

Recipe submitted by SparkPeople user LISA*LOU.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 358.6
Total Fat: 15.9 g
Cholesterol: 57.6 mg
Sodium: 985.8 mg
Total Carbs: 31.5 g
Dietary Fiber: 3.8 g
Protein: 21.4 g

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Member Reviews

SEAJGREEN
Made this recipe exactly as written and it was great. Next time I might sneak in more veggies into pasta sauce. - 11/23/11
RAVINGON
Delicious! - 8/31/10
QUONDAMQUADRAT
Really, really good. I didn't make any changes. This was a great dinner. - 8/16/10