Side Pannel
Spinach-Basil Lasagna
Spinach-Basil Lasagna
- Recipe Submitted by maryjosh on 01/02/2019
Ingredients List
- 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 shredded part-skim mozzarella cheese
Directions
Preheat oven to 350°. Mix 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 until heated through and cheese is melted, 10-15 minutes. 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°.
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 until heated through and cheese is melted, 10-15 minutes. 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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