Spinach-Pesto Lasagna

Photo: Quentin Bacon
This hearty meatless lasagna is the perfect weeknight meal that will please the entire family.
Makes 6 servings (serving size: 1/6 of lasagna)


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1 cup part-skim ricotta cheese
4 tablespoons pesto, divided
1 large egg white, lightly beaten
1 (5-ounce) box baby spinach
18 wonton wrappers (1 package)
1 (8-ounce) jar roasted red peppers, rinsed and drained
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons finely shredded Parmesan cheese


Prep: 10 Minutes
Cook: 22 Minutes
Total: 32 Minutes

1. Preheat oven to 350°.

2. In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.

3. Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.

4. Spread remaining 2 tablespoons pesto in an 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.

5. Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.

6. Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal-size pieces.

Created date

February 2011

Nutritional Information

Calories 261
Fat 10 g
Satfat 5 g
Monofat 3 g
Polyfat 1 g
Protein 14 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 23 mg
Iron 2 mg
Sodium 735 mg
Calcium 335 mg