Introduction
Alright, if you’re looking for a no-stress, crowd-pleasing dinner that feels like a warm hug straight from the oven—this Super Fast Spinach Pesto and Cheese Lasagna is about to be your new best friend. It’s loaded with cheesy goodness, sneaky greens (hello, spinach!), and big herby flavor thanks to store-bought pesto. Plus, there’s no bechamel fuss and no complicated layering tricks—just a few bowls, a baking dish, and boom: dinner is served. Whether you’re feeding a busy household or meal-prepping for the week, this one’s a winner every time.
Detailed Ingredients 🧀🌿🍝
🧀 Cheesy Filling:
- 3 cups ricotta cheese (skim or low-fat are totally fine)
- 1 cup shredded Parmesan cheese 🧀
- Salt & pepper, to taste 🧂
- 1 large egg 🥚
🌿 Veggie & Flavor Mix:
- Two 10-ounce packages frozen chopped spinach, thawed & squeezed dry 🌱
- One 7-ounce container prepared pesto (store-bought for the win!) 🍃
🍅 Sauce & Layers:
- 4 cups chunky bottled pasta sauce, divided 🍅
- 12 whole lasagna noodles, cooked 🍝
- 2 cups grated fontina cheese (melty and magical) 🧀
Direction
- In a medium bowl, mix together ricotta, Parmesan, salt, pepper, and egg until smooth.
- In another bowl, combine the thawed spinach and pesto.
- Spray a 9×13 glass baking dish with nonstick spray. Spread 1 cup of pasta sauce across the bottom.
- Lay 3 lasagna noodles over the sauce. Spread with 1¼ cups of the ricotta mixture, then spoon ⅓ of the spinach mixture over the cheese.
- Repeat with sauce, noodles, ricotta, and spinach two more times.
- Finish with the last 3 noodles and top with 1 cup of sauce.
- Preheat oven to 350°F. Cover the dish with foil and bake for 35 minutes.
- Uncover and sprinkle with the grated fontina cheese.
- Bake uncovered for another 15 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing into cheesy, cozy goodness!
My Story
Lasagna is one of those recipes I grew up thinking was a weekend-only, all-day event kind of thing. But the first time I made this shortcut version, I was totally sold. I had some pesto in the fridge and a bag of frozen spinach I had no plans for—and somehow, they ended up layered between noodles with cheese and sauce. The result? A ridiculously tasty, vegetarian lasagna that had my whole family scraping their plates. I love how the pesto gives it that vibrant herby flavor without having to make a separate sauce, and using frozen spinach makes it a pantry-friendly lifesaver. Now I keep this recipe in rotation for busy weeknights and lazy Sundays alike.
FAQ
Can I use fresh spinach instead of frozen?
Totally! Just sauté it down first so it’s wilted and not watery.
What can I substitute for fontina cheese?
Mozzarella, provolone, or even shredded white cheddar work great too.
Can this be made ahead of time?
Absolutely. Assemble it the day before, refrigerate, and bake when ready.
Is this lasagna freezer-friendly?
Yes! You can freeze it fully baked or unbaked—just make sure it’s well wrapped.
Do I need to cook the noodles first?
Yes, this recipe uses cooked noodles. You can use no-boil noodles, but adjust sauce amounts slightly to ensure enough moisture.
Suggestion
- Add crushed red pepper flakes to the sauce for a little heat.
- Layer in mushrooms or roasted zucchini for more veggie power.
- Use a combo of pesto and marinara for a more balanced flavor.
- Top with fresh basil or microgreens after baking for a fresh touch.
- Serve with garlic bread and a crisp salad to complete the meal.
Conclusion
This Super Fast Spinach Pesto and Cheese Lasagna is the kind of dinner you turn to when you want something comforting and satisfying, but you also want it to be easy and fuss-free. It’s layered with rich, cheesy flavor, herby brightness from the pesto, and hearty spinach that even picky eaters tend to love when it’s wrapped in all that goodness. It’s a smart twist on a classic that doesn’t sacrifice flavor for speed. Whether it’s a weeknight dinner, a meal for guests, or just a way to use up that container of pesto in your fridge—this lasagna will hit the spot every time.
Written with love by Sarah Cooper 💛
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