Cheesy Lasagna
with Pesto & Spinach
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This crowd-pleasing lasagna features layers of béchamel and parmesan, pasta sheets, tomato sauce, and earthy oregano. It's finished off with melty mozzarella and a drizzle of our herbaceous basil pesto.
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This crowd-pleasing lasagna features layers of béchamel and parmesan, pasta sheets, tomato sauce, and earthy oregano. It's finished off with melty mozzarella and a drizzle of our herbaceous basil pesto.
Nutrition per serving
Ingredients
6 each
Pasta Sheets
1 each
8-oz can Tomato Sauce
3 tbsp
Basil Pesto
4 oz
Fresh Mozzarella Cheese
3 oz
Baby Spinach
1 tsp
Whole Dried Oregano
⅓ cup
Béchamel Sauce
¼ cup
Grated Parmesan Cheese
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Season the tomato sauce with salt, pepper, and the oregano; stir to combine. Spread a thin layer of seasoned tomato sauce (about 1/3) in the bottom of the tray. Top with a layer of spinach, then a layer of prosciutto (removing the plastic lining between the slices before adding), then an even layer of pasta sheets (if necessary, trim the pasta sheets to fit snugly into the tray). Repeat with another layer of tomato sauce, spinach, and prosciutto, then half the béchamel and half the parmesan. Add a final layer of the remaining pasta sheets, tomato sauce, spinach, and prosciutto. Top with the remaining béchamel, then the mozzarella (tearing into small pieces before adding). Season with salt and pepper.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 12 minutes. Leaving the oven on, remove from the oven; carefully remove and discard the foil. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted and the pasta is cooked through. Remove from the oven; let stand at least 3 minutes. Serve the baked tray drizzled with the pesto. Garnish with the remaining parmesan. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Season the tomato sauce with salt, pepper, and the oregano; stir to combine. Spread a thin layer of seasoned tomato sauce (about 1/3) in the bottom of the tray. Top with a layer of spinach, then a layer of prosciutto (removing the plastic lining between the slices before adding), then an even layer of pasta sheets (if necessary, trim the pasta sheets to fit snugly into the tray). Repeat with another layer of tomato sauce, spinach, and prosciutto, then half the béchamel and half the parmesan. Add a final layer of the remaining pasta sheets, tomato sauce, spinach, and prosciutto. Top with the remaining béchamel, then the mozzarella (tearing into small pieces before adding). Season with salt and pepper.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 12 minutes. Leaving the oven on, remove from the oven; carefully remove and discard the foil. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted and the pasta is cooked through. Remove from the oven; let stand at least 3 minutes. Serve the baked tray drizzled with the pesto. Garnish with the remaining parmesan. Enjoy!
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