Recipe: Spinach-Pesto Lasagna with Roasted Red Peppers
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.
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.
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,