Spinach, Pesto and Cheese Healthy Veggie Lasagna

"One of the best lasagnas I've ever had" according to a recent eater. Good ingredients are the key to this recipe, especially in the pesto - make it homemade or buy high quality. The prep is fast and the return on investment is high.

* 3 cups fat free ricotta cheese
* 1-2 cups shredded Parmesan cheese
* 1 large egg
* 2 10-ounce packages chopped fresh spinach (I use a food processor)
* 1 7-ounce package prepared or homemade pesto
* 4 cups bottled chunky pasta sauce
* 12 no-boil lasagna noodles from one 8-ounce package
* 2 cups grated Fontina cheese
* Fresh mozzarella (about twenty mini bocconcini cut in half) - if desired

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 13x9x2-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 by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Put a layer of the fresh mozzarella half-moons towards the top. Top with remaining 3 noodles and 1 cup sauce.

Preheat oven to 350°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.