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    • #383338
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      Vegetarian Spinach Lasagna
      1 pkg no-boil lasagna noodles
      2 28-oz cans tomato sauce
      1/8 tsp kosher salt
      1 tsp oregano
      2 cloves garlic, finely minced
      15-oz container part-skim ricotta cheese
      1 cup part-skim mozzarella cheese, grated
      3 cups raw baby spinach leaves
      Preheat the oven the 350°.
      On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
      On the bottom of a 9×13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until getting to the top of the pan. Sprinkle the final layer with mozzarella cheese.
      Place in the oven and bake for 45 min or until bubbly and cheese is golden brown on top.
      Remove from the oven and allow to cool for a 10 min before serving. Serves 9
      groceries smilie

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