Lunch: Spinach-Basil Lasagna Recipe

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Spinach-Basil 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. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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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