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Spinach-Pesto Lasagna

Photo: Quentin Bacon
Prep time 10 mins
Cook time 22 mins
Total time 32 mins
Yield Makes 6 servings (serving size: 1/6 of lasagna)
This hearty meatless lasagna is the perfect weeknight meal that will please the entire family.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.