Prep Time
10 Mins
Cook Time
22 Mins
Total Time
32 Mins
Yield
Makes 6 servings (serving size: 1/6 of lasagna)
Photo: Quentin Bacon; Stylist: Sarah Cave

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.

Step 4

Spread remaining 2 tablespoons 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.

Step 5

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

Step 6

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.

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