Italian Cheese Spinach Lasagna


1 tablespoon extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can peeled whole tomatoes and juice
1 (7 ounce) container sun dried tomato pesto
2 eggs
2 (15 ounce) containers ricotta cheese
1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package Italian cheese blend, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
12 oven ready lasagna noodles


Pour the oil into a large skillet and place over medium heat. Once the oil has is hot but not smoking add the onion. Cook for 3 minutes stirring occasionally. Stir in the garlic and continue cooking 1 minute garlic should be fragrant. Pour in the tomatoes and use the back of a spoon to crush being sure to leave chunks in the sauce. Place the heat on low and cook 3 minutes. Add the pesto and stir well. Remove the skillet from the heat. Beat the eggs slightly in a large mixing bowl. Add the ricotta cheese, spinach and 1/2 of the cheese blend. Stir well. Add the Parmesan cheese and salt and continue stirring until completely combined. Cover the bottom of a large baking dish with sauce. Lay 4 lasagna noodles on top of the sauce. Spread 1/2 of the cheese mixture over the noodles. Cover with sauce. Repeat layers 2 more times ending with sauce on the top. Bring the oven temperature to 375 degrees. Sprinkle the top of the lasagna with the remaining Italian cheese blend. Cover the baking dish with aluminum foil. Bake 45 minutes. Remove the foil and continue baking 30 minutes or until bubbly. Allow lasagna to stand 15 minutes before serving.

Serves 8

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