Three Cheese 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 ricotta and fontina, 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 ricotta and fontina, 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
½ cup
Part-Skim Ricotta Cheese
4 oz
Fresh Mozzarella Cheese
4 oz
Shredded Fontina Cheese
1 each
8-oz can Tomato Sauce
3 oz
Baby Spinach
3 tbsp
Basil Pesto
1 tsp
Whole Dried Oregano
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 the seasoned tomato sauce (about 1/3) in the bottom of the tray. 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 and spinach, then the ricotta and half the fontina (you will have extra). Add a final layer of the remaining pasta sheets, tomato sauce, and spinach. Top with 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. 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 tray drizzled with the pesto. 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 the seasoned tomato sauce (about 1/3) in the bottom of the tray. 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 and spinach, then the ricotta and half the fontina (you will have extra). Add a final layer of the remaining pasta sheets, tomato sauce, and spinach. Top with 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. 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 tray drizzled with the pesto. Enjoy!
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