Instructions: Heat oven to 375 F. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Set aside. Blend ricotta, spinach, 1 1/2 cups mozzarella, pesto, eggs and salt in large bowl. Pour 1 1/2 cups marinara sauce into bottom of prepared baking dish. Cover with a layer of noodles. Spread with half the cheese mixture. (Noodles and cheese do not need to meet sides of dish. They will expand when baked.) Pour 1 cup sauce over cheese; place another layer of noodles over sauce. Spread remaining cheese over noodles; top with a layer of noodles. Top with remaining sauce and cheese. Cover with foil and bake 35 minutes; uncover and bake 15 to 20 minutes more, until center is hot. Let stand 10 minutes before cutting.

Makes 8 servings.

refrigerated pesto are the keys to this quick spinach-and-cheese pasta casserole.

Prep time: 20 minutes

Baking Time: 50 to 55 minutes Degree of
difficulty: Easy
*Fresh or frozen fresh pasta sheets can be substituted for the no-boil noodles. There is no need to cook fresh lasagna noodles before

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