Lunch: Worth It Lasagna Recipe

This recipe includes superfoods such as:

Spinach

Health benefits of Worth It Lasagna Recipe

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 jars (24 ounces each) meatless spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup Burgundy wine
2 tablespoons brown sugar
3 garlic cloves, minced
2 pounds Italian turkey sausage links, casings removed
3/4 cup raisins
2 teaspoons Italian seasoning
1-1/2 pounds sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
2 packages (24 ounces each) frozen cheese ravioli, thawed
1 cup shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 cups (24 ounces) shredded Monterey Jack cheese
5 large tomatoes, sliced

Instructions

In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness is achieved, stirring often.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan cheese; set aside.
In each of two greased 13-in. x 9-in. baking dishes, layer with 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, 1 cup Monterey Jack cheese and 2-1/2 cups spinach mixture.
Top each with six half slices of provolone cheese, 1 cup Monterey Jack cheese, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan cheese, six half slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375 ° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160 °. Let stand 15 minutes before serving.