Ingredients
16
uncooked lasagna noodles
2
tablespoons olive oil
1
small onion, chopped
1
(1-lb.) pkg. frozen cut leaf spinach, thawed, drained
1
(7-oz.) container refrigerated pesto
2
(15-oz.) containers ricotta cheese
1
egg
1/2
teaspoon salt
1/4
teaspoon nutmeg
1/4
teaspoon coarse ground black pepper
8
oz. (2 cups) shredded mozzarella cheese
1
(9-oz.) container refrigerated Alfredo sauce
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Fresh parsley, if desired
Preparation
Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat until hot. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add spinach; stir to combine. Remove from heat. Stir in pesto.
In large bowl, combine ricotta cheese, egg, salt, nutmeg and pepper; mix well.
Layer 4 cooked noodles in sprayed baking dish. Spread 1/3 of spinach mixture over noodles. Spread 1/3 of ricotta mixture over spinach mixture. Sprinkle with 1/3 of mozzarella cheese. Repeat layers ending with noodles. Spread Alfredo sauce over top layer of noodles. Sprinkle with Parmesan cheese. Spray foil with cooking spray; cover baking dish.
Bake at 350°F. for 45 to 55 minutes or until thoroughly heated. Cut into squares to serve. Garnish with parsely.
