3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 (10 ounce) packages frozen chopped spinach, thawed, squeezed dry
1 (7 ounce) package prepared pesto
Oil to coat baking dish
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg.

Blend spinach and pesto in another medium bowl.

Brush 13 x 9 x 2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over ricotta by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.

Preheat oven to 350 degrees F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer.

Let stand 10 minutes before slicing.

Makes 8 servings.