3 cups ricotta cheese
1/2 cup of Parmesan cheese
Salt and pepper to taste
2 pkgs. frozen, chopped spinach, thawed and squeezed dry.
17 oz. pkg.prepared pesto sauce
4 cups bottled chunky pasta sauce, divided use (I prefer Prego.)
12 no boil lasagna noodles
1-1/2 cups grated Fontina cheese.
Blend ricotta and Parmesan in medium bowl. Season cheeses, stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2 inch glass baking dish with oil. Spread 1 cup pasta sauce in 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. Cover with foil and bake at 350 degrees for 35 minutes. Uncover and sprinkle with Fontina cheese. Return to oven and bake until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand for 10 minutes.
Makes 8 servings at 610 calories each. ENJOY!