Spinach-Pesto Lasagna
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Main Ingredient | Spinach |
Description
The secret to this superfast lasagna is the Wonton wrappers!
Ingredients
| 1 | c | Ricotta cheese |
| 4 | T | Pesto (divided) |
| 1 | egg white (large, slightly beaten) | |
| 1 | pk | Wonton wrappers (18) |
| 8 | oz | Red peppers (roasted, rinsed, drained) |
| 1⁄4 | c | mozzarella cheese (shredded, part-skim) |
| 2 | T | parmesan cheese (finely shredded) |
| 3⁄4 | lb | baby spinach (5-ounce box) |
Notes
261 calories per piece.
Instructions
Preheat oven to 350°.
In medium bowl, combine ricotta, 2 tablespoons pesto and egg white. Stir well.
Heat 1 tablespoon water in medium skillet over medium heat; cook spinach for about 2 minutes (until wilted), stirring well.
Spread remaining 2 tablespoons pesto in 8-inch square baking dish; top with 6 wontons, overlapping slightly. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.
Top peppers with another 6 wontons, remaining ricotta mixture, half the spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.
Bake lasagna, in middle of oven, until cheese is melted and bubbly (20-25 minutes). Let stand for 10 minutes. Cut into 6 equal size serving pieces and enjoy!
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