Veggie Pesto Lasagna

Originally posted at: https://www.geniuskitchen.com/recipe/easy-spinach-lasagne-with-pesto-and-cheese-314626

Ingredients:

2cups ricotta cheese

1cup shredded parmesan cheese

1large egg

2(10 ounce) packages frozen chopped spinach, thawed and squeezed dry

1(8 ounce) packageprepared pesto sauce

3cups chunky pasta sauce

12no-boil lasagna noodles

2cups shredded mozzarella cheese

Directions:

1. Grease a 13x9 inch baking dish or lasagne pan.
2. Spread 1/2 cup pasta sauce on bottom of dish.
3. Mix together Ricotta, egg, and pesto until thoroughly blended. 
4. Grease a 13x9 inch baking dish or lasagne pan.
5. Spread 1/2 cup pasta sauce on bottom of dish. 

1. Mix together Ricotta, egg, and pesto until thoroughly blended.
2. Layer noodles, ricotta and pesto mixture, spinach, 1/2 cup parmesan, 1 cup mozzarella, and 1 cup pasta sauce.
3. Repeat layers using remaining ingredients.
4. Bake 1 hour at 350°F.

Hot Mama Grade: B

Hot Mama Notes:

I made this veggie lasagna when I hosted my bunko group. I wanted to use my chicken pesto lasagna recipe, but the Wednesday fell on Ash Wednesday, so it was no meat.  I thought about making that recipe without the chicken, but I figured I would look around for a Pesto veggie lasagna recipe. 

1. 
   
2.