1 1/2 bags (10 oz each; 15 oz total) baby spinach leaves
1 carton (15 oz) part-skim ricotta cheese
3 lg eggs, beaten
1 3/4 cups whole milk
1 container (7 oz) refrigerated basil pesto
2 tsp ground black pepper
1 box (8 oz) oven-ready lasagna noodles
1 1/2 cups (6 oz) frozen petite peas
1 container (5 oz) shredded Parmesan-Romano cheese blend, divided
Preheat oven to 375°F. Coat a 13" × 9" glass or ceramic baking dish with cooking spray.
In microwave, cook spinach in the bags per package directions. Drain spinach and pat dry with paper towels.
In a large mixing bowl, combine ricotta cheese, eggs, milk, pesto, and pepper. With a fork, beat until smooth. Pour 1 cup of the pesto mixture into the prepared baking dish. Place 3 lasagna noodles in the dish. Drizzle with 1 cup of the pesto mixture. Scatter one-third of spinach, one-third of peas, and one-quarter of Parmesan-Romano cheese over the top. Repeat layering noodles, pesto mixture, spinach, peas, and Parmesan-Romano cheese 2 times. Top with 3 remaining noodles and drizzle with remaining pesto mixture. Sprinkle with remaining Parmesan-Romano cheese.
Cover with foil. Bake 45 minutes, or until noodles are tender when pierced with a knife. Let stand 10 minutes.
Makes 8 servings
Per serving: 491 calories, 26 g protein, 37 g carbohydrate, 25 g fat, 128 mg cholesterol, 5 g fiber, 735 mg sodium
It might be your new favorite! 
Decadent (yet smart!) desserts
