Spinach Lasagna
Janet Peeler
ingredients
- 1 jar tomato, Alfredo, marinara or vodka pasta sauce
- 9 no-boil lasagna noodles
- 15-oz part=skim ricotta cheese
- 6-oz baby spinach
- 8-oz part-skim mozzarella cheese (shredded)
- 1/2 tsp pepper
- 6 tbsp Romano or Parmesan cheese (grated)
directions
- 1
Preheat oven to 375 degrees.
- 2
Coat the bottom of a 13x9x2-inch dish with cooking spray. Spread 1/2 c sauce over bottom of dish. Top with 3 noodles. Spread with 1/2 of the ricotta. Top with 1/2 of the spinach, pressing it down into the cheese. Sprinkle with 3/4 c mozzarella cheese & 1/4 tsp of pepper. Drizzle with another 1/2 c sauce.
- 3
repeat with 2nd layer of 3 noodles, remaining ricotta cheese & spinach, 3/4 c mozzarella cheese, remaining 1/4 tsp of pepper, & 1/2 c sauce. Top with remaining noodles; spread remaining sauce over noodles to cover completely. Scatter remaining mozzarella & Romano cheeses over sauce. Cover dish tightly with foil.
- 4
Bake 45 mins, or until noodles are tender. Let lasagna stand 10 mins before serving.
Source: Janet Peeler
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