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
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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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    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
    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

    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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