Spinach-Ricotta Lasagna

This recipe sounds amazing!  I'll definitely being trying this in the very near future :)

Spinach-Ricotta Lasagna

Sauce

1 tablespoon extra-virgin olive oil

1 cup chopped onion

4 large garlic cloves, minced
1 (28-oz.) can whole peeled tomatoes with juice
1 (7-oz.) container sun-dried tomato pesto

Filling
2 eggs
2 (15-oz.) containers ricotta cheese (whole milk preferred)
1 (14- to 16-oz.) pkg. frozen chopped spinach, thawed, squeezed dry

1 (8-oz.) pkg. shredded Italian cheese blend, divided

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

12 oven-ready lasagna noodles

1. Heat oven to 375°F. Heat oil in medium saucepan over medium-high heat until hot. Cook onion 3 to 4 minutes or until soft, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Add tomatoes; crush with back of spoon or potato masher, keeping sauce chunky. Reduce heat to low; simmer 3 minutes, stirring occasionally. Stir in pesto; remove from heat. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

2. Beat eggs in large bowl. Stir in ricotta cheese, spinach, half of the Italian cheese blend, Parmesan cheese and salt.

3. Spread about 1 1/2 cups sauce in bottom of 13x9x2-inch glass or ceramic baking dish. Layer 4 noodles in dish. Spread with half the ricotta mixture; top with 1 cup sauce. Repeat with 4 noodles, remaining ricotta mixture and 1 cup sauce. Top with remaining 4 noodles, sauce and Italian cheese blend.

4. Cover pan loosely with foil sprayed with cooking spray. (If desired, place baking sheet on rack below lasagna to catch any juices that overflow.) Bake 50 minutes. Uncover; bake an additional 20 minutes or until cheese is browned and sauce is bubbling. Let stand at least 10 minutes, or cover loosely with foil and let stand up to 30 minutes.

8 servings