Oven-Baked Three Cheese Lasagna with Pesto & Spinach
Ready to Cook

Oven-Baked Three Cheese Lasagna

with Pesto & Spinach

25 MIN
+$9.49/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This crowd-pleasing lasagna features layers of ricotta and fontina, fresh pasta sheets, tomato sauce, and mirepoix—a classic mixture of carrots, celery, and onion. It's finished off with melty mozzarella and a drizzle of our herbaceous basil pesto.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Oven-Baked Three Cheese Lasagna with Pesto & Spinach
Title
  • 12 Fresh Pasta Sheets (Previously Frozen)
  • 2 8-Oz Cans Tomato Sauces
  • 1 cup Part-Skim Ricotta Cheese
  • ¾ cup Mirepoix
  • ⅔ cup Basil Pesto
  • ½ lb Fresh Mozzarella Cheese
  • 5 oz Baby Spinach
  • 4 oz Shredded Fontina Cheese
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
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. In the bottom of each tray, spread a thin layer of tomato sauce and mirepoix (about 1/3 of each). Top with a layer of spinach, 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, mirepoix, and spinach, then the ricotta and fontina. Add a final layer of the remaining pasta sheets, tomato sauce, mirepoix, and spinach. Top with the mozzarella (tearing into small pieces before adding). Season with salt and pepper.

Bake the trays & serve your dish
2 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 12 minutes. Remove from the oven; carefully remove and discard the foil. Return to the oven and bake 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 trays drizzled with the pesto. Enjoy!

Tips from Home Chefs

Get Plans

Oven-Baked Three Cheese Lasagna

Prepare the ingredients & make the base
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. In the bottom of each tray, spread a thin layer of tomato sauce and mirepoix (about 1/3 of each). Top with a layer of spinach, 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, mirepoix, and spinach, then the ricotta and fontina. Add a final layer of the remaining pasta sheets, tomato sauce, mirepoix, and spinach. Top with the mozzarella (tearing into small pieces before adding). Season with salt and pepper.

2 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 12 minutes. Remove from the oven; carefully remove and discard the foil. Return to the oven and bake 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 trays drizzled with the pesto. Enjoy!

Bake the trays & serve your dish
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