Spinach-Pesto Lasagna

What You'll Need

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

How to Make It

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.
5. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.
6. Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers.
7. Top peppers with remaining 6 wontons and spinach.
8. Sprinkle with mozzarella and Parmesan; cover tightly with foil.
9. Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes).
10. Let stand 10 minutes.
11. Cut into 6 equal-size pieces.