Spinach-Pesto Lasagna

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

1. Preheat oven to 350u0b0.
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. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.
5. Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.
6. Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal-size pieces.
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ricotta cheese, pesto, egg white, baby spinach, wonton wrappers, red peppers, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/spinach-pesto-lasagna (may not work)