Three Cheese Lasagna with Pesto & Spinach
Ready to Cook

Three Cheese Lasagna

with Pesto & Spinach

25 MIN
+$3.99/serving 2 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
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600 Calories Or Less
These meals contain 600 calories or less per serving. 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
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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45g Of Protein
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Nutritionist's Pick
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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, pasta sheets, tomato sauce, and earthy oregano. It's finished off with melty mozzarella and a drizzle of our herbaceous basil pesto. CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      990 Cals (est.)
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    ingredients
    Three Cheese Lasagna with Pesto & Spinach
    Title
    • 3 oz Soppressata
    • 6 Pasta Sheets
    • ½ cup Part-Skim Ricotta Cheese
    • ⅓ cup Basil Pesto
    • 1 8-Oz Can Tomato Sauce
    • 4 oz Fresh Mozzarella Cheese
    • 3 oz Baby Spinach
    • 4 oz Shredded Fontina Cheese
    • 1 tsp Whole Dried Oregano
    • 1 Single-Use Aluminum Tray
    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 a layer of soppressata, 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, spinach, and soppressata, then the ricotta and half the fontina (you will have extra). Add a final layer of the remaining pasta sheets, tomato sauce, spinach, and soppressata. 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

    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 a layer of soppressata, 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, spinach, and soppressata, then the ricotta and half the fontina (you will have extra). Add a final layer of the remaining pasta sheets, tomato sauce, spinach, and soppressata. 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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