Monday, August 6, 2012

Spinach Pesto Lasagna

This recipe really intrigued me because it uses wonton wrappers instead of lasagna noodles. The flavors were excellent. The texture of the wonton wrappers was not. I'm not giving this any type of rating today simply because it didn't turn out for us. I'm going to try it again with lasagna noodles and go from there!

Spinach-Pesto Lasagna-Adapted from Health Magazine, March 2011
Total Time 35 minutes
Serves 6

  • 1 cup fat free ricotta cheese
  • 4 tablespoons pesto, divided
  • 1 large egg white, lightly beaten
  • 1 (5-ounce) box baby spinach
  • 18 wonton wrappers (1 package)
  • 1 jar roasted red peppers, rinsed and drained
  • 1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees.

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

Heat 1 tablespoooon water in a medium skillet over medium heat; cook spinach until wilted, stirring well.

Spread remaining 2 tablespoons pesto in a 8-inch baking dish; top with 6 wontons; add half of peppers over ricotta mixture. Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach and remaining peppers. Top peppers with remaining 6 wonts and spinach. Sprinkle with mozzarella cheese.

Bake lasagna until cheese is melted and bubbly, about 20 minutes. Let stand 10 minutes before serving.
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