Oven-Baked Three Cheese Lasagna
with Pesto & Spinach
Make it 4 Servings
25 min
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.
Details
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.
Nutrition
830 Cal/serving
See details
Ingredients
12 each
Pasta Sheets
2 each
8-oz can Tomato Sauce
1 cup
Part-Skim Ricotta Cheese
⅔ cup
Mirepoix
12 tbsp
Basil Pesto
8 oz
Fresh Mozzarella Cheese
5 oz
Baby Spinach
4 oz
Shredded Fontina Cheese
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
1 OF 2
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. 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.
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. 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.
step 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!
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