Spinach-Basil Lasagna Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 large egg, lightly beaten
2 cups reduced-fat ricotta cheese
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 garlic cloves, minced
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
9 no-cook lasagna noodles
3 cups fresh baby spinach
2 cups (8 ounces) shredded part-skim mozzarella cheese
Instructions
Preheat oven to 350 °. In a small bowl, mix the first seven ingredients.
Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with three lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 °. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 °.
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