- 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
- 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
How to Make It
Preheat oven to 350°.
In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.
Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.
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.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.