Three Cheese Lasagna with Pesto & Spinach
Ready to Cook

Three Cheese Lasagna

with Pesto & Spinach

25 MIN
2 Servings
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    From the Test Kitchen

    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, fresh pasta sheets, tomato sauce, and earthy oregano. 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
      810 Cals (est.)
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    fresh
    ingredients
    Three Cheese Lasagna with Pesto & Spinach
    Title
    • 6 Pasta Sheets
    • ½ cup Part-Skim Ricotta Cheese
    • 1 8-Oz Can Tomato Sauce
    • ⅓ cup Basil Pesto
    • 4 oz Fresh Mozzarella Cheese
    • 3 oz Baby Spinach
    • 4 oz Shredded Fontina Cheese
    • 1 tsp Whole Dried Oregano
    • 1 Single-Use Aluminum Tray
    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. 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 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.

    Bake the tray & serve your dish
    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. Enjoy!

    Tips from Home Chefs

    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. 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 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.

    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. Enjoy!

    Bake the tray & serve your dish
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