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	Thursday, May 5, 2005

This is marvelously quick to assemble -- no boiling the noodles -- and it is a genuinely delicious meatless meal.

3 cups ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Asiago cheese
1 large egg
2 10-oz packages frozen chopped spinach, thawed and squeezed dry
1 7-oz package prepared basil pesto
4 cups bottled chunky vegetable pasta sauce
12 no-boil lasagna noodles
3 cups grated mozzarella cheese

Blend ricotta, Parmesan and Asiago cheeses in a medium bowl. Stir in egg, season with salt and pepper. Blend spinach and pesto in another medium bowl.

Preheat oven to 350°F.

Spray 13 x 9 x 2-inch glass baking dish with oil. Spread 1 cup pasta sauce in the dish, arrange 3 noodles side by side on the sauce. Spread 1 1/4 cups cheese mixture over the noodles in a thin layer. Drop 1/3 of the spinach mixture over the cheese by spoonfuls. Repeat layers of sauce, noodles, cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup of sauce.

Cover lasagna with foil and bake 35 minutes. Uncover, sprinkle with mozzarella cheese and return to oven. Bake until the sauce bubbles and the mozzarella is melted and golden in spots, about 20 minutes longer. Let stand 10 minutes before cutting.

Makes 8 servings.




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