Spinach-Pesto Lasagna

Name: Spinach-Pesto Lasagna
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 142 grams box baby spinach; 1 large egg white, lightly beaten; 2 Tbsps finely shredded Parmesan cheese; 59 milliliters shredded part-skim mozzarella cheese; 237 milliliters part-skim ricotta cheese; 4 Tbsps pesto, divided; 227 grams roasted red peppers, rinsed and drained; 1 package 18 wonton wrappers

Spinach-Pesto Lasagna might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 9g of fat, and a total of 347 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up baby spinach, egg white, parmesan cheese, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 32 minutes.

Instructions

Preheat oven to 35

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Oven

In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.

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Egg Whites

Ricotta Cheese

Pesto

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Bowl

Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.

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Spinach

Water

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Frying Pan

Spread remaining 2 tablespoons pesto in an 8-inch square baking dish; top with 6 wontons, overlapping slightly.

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Spread

Pesto

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Baking Pan

Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.

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Peppers

Ricotta Cheese

Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach.

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Peppers

Ricotta Cheese

Spinach

Sprinkle with mozzarella and Parmesan; cover tightly with foil.

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Mozzarella