Recipe: Spinach-Pesto Lasagna with Roasted Red Peppers

 Last Friday I tried a new recipe that I had found in my Health magazine. I think with a bit of tweaking, it'll be a winner. 

The recipe calls for wonton wrappers, but I kept forgetting to buy them when I went to the store, so I just used lasagna noodles. I really want to try the wonton wrappers. I felt the lasagna was a bit dry and that could be from the fact that the lasagna noodles are so much thicker..maybe I needed more filling. 

Hubby liked it, but he is not a fan of ricotta cheese (the texture)..I love the stuff and can just eat it out of the container, so I may add something else to it to make it a bit creamier.

So here it goes. It is a fairly quick recipe and would be great for last minute company if you keep the ingredients on hand.

Spinach-Pesto Lasagna with Roasted Red Peppers

1 c. part-skim ricotta cheese (I used a bit more)
4 Tbs. Pesto, divided
1 large egg white, lightly beaten
1 (5-oz) box baby spinach (I DO NOT like boxed spinach, so I just slightly wilted some fresh spinach and used that)
18 wonton wrappers (1 pkg)
1 (8-oz) jar roasted red peppers, rinsed and drained
1/4 c. shredded part skim mozzarella cheese
2 Tbs. Finely shredded Parmesan cheese

Preheat oven to 350. 

 In a medium bowl, combine ricotta, 2 Tbs. pesto, and egg whites; Stir well.

Heat 1 Tbs. water in a medium skillet over medium heat; cook spinach until wilted, stirring well (hmmm..maybe there is boxed spinach that isn't frozen...well, either way I used fresh)

Spread remaining 2 Tbs. pesto in an 8-inch square baking dish; top with 6 wontons, overlapping slightly. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.

               (note my last row of noodles...I ran out of whole ones so I just used broken pieces. My pan was slightly larger than 8-in)

Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach and remaining peppers. Top peppers with remaining 6 wonton wrappers and spinach. Sprinkle with mozzarella and parmesan; cover tightly with foil.


Bake lasagna, in middle of oven until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal size pieces.

**Note: I kinda forgot about putting half the spinach on top, so it all went in the middle layers. I also put mozzarella cheese in the middle layers as well. I LOVE CHEESE!!

Try it out and let me know what you think, and maybe what you did differently

I'm linking this up with Tasty Tuesday.

With Joy UNquenchable,