Spinach-Pesto Lasagna

Spinach-Pesto Lasagna Photo: Quentin Bacon; Stylist: Sarah Cave


  • 1 cup part-skim ricotta cheese
  • 4 tablespoons pesto, divided
  • 1 large egg white, lightly beaten
  • 1 (5-ounce) box baby spinach
  • 18 wonton wrappers (1 package)
  • 1 (8-ounce) jar roasted red peppers, rinsed and drained
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons finely shredded Parmesan cheese


  1. Preheat oven to 350°.

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

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

  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.

  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.

  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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  • This hearty meatless lasagna is the perfect weeknight meal that will please the entire family. Low-fat mozzarella, egg whites, and fresh veggies make this a much healthier alternative to traditional lasagna.


  • Yield: Makes 6 servings (serving size: 1/6 of lasagna)

Nutritional Information

Calories per serving: 261
Fat per serving: 10g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 14g
Carbohydrate per serving: 25g
Fiber per serving: 2g
Cholesterol per serving: 23mg
Iron per serving: 2mg
Sodium per serving: 735mg
Calcium per serving: 335mg