Ingredients: |
Ingredients: 1 box No Cook Lasagna Noodles
2-1 lb cans Crushed Tomatoes ( I use Fire roasted)
1-11 ou. can tomato purée
2 onions, grated or chopped
1 large container Low fat Ricotta
1 egg
4 Tb. Olive Oil
2 Tb. Sugar
1 tsp Italian Seasoning
1box frozen Chopped Spinach (or 1 1/2 boxes)
1 8ou. pkg. Shredded Low Fat Mozzarella
1/4 Cup Parmesan Cheese
Salt, Pepper
|
Directions: |
Directions:Use a 9x13 Pyrex Dish
Cook Spinach according to pkg. directions. Drain well.
Make Sweet Tomato Sauce: In a saucepan combine: 2 cans Tomato Purée, 2 onions, 4 TB olive oil,
2TB sugar, 1 tsp Italian Herb Seasoning, salt, pepper, garlic powder to taste ( I sauté onions first)
Simmer at least 10’ or longer
Combine Ricotta Cheese with well beaten egg, 1 tsp Italian Seasoning, salt, pepper to taste and spinach
In a Pyrex dish- spread 1 1/4 cups of tomato sauce
Cover with 3 dry noodles layed side by side being careful that noodles do not touch sides of dish
Cover noodles evenly with 1 1/4 cups of tomato sauce
Layer 1/3 of Ricotta cheese mixture on top of sauce
Repeat layer of 3 noodles, 1 1/4 cups tomato sauce, Ricotta cheese mixture 2 more times ending with Ricotta cheese mixture
Top with final 3 noodles and remaining sauce
Sprinkle with Mozzarella cheese and Parmesan cheese
Bake at 350 degrees covered with foil for at least 40’
Then take foil off for additional 10’
Let stand for 5’ before cutting
Can be made 2 days ahead and kept in refrigerator
Cook before and then reheat
The Lasagna holds together and absorbs liquid
Freezes well and can be reheated in microwave |
This recipe for Spinach Lasagna is from