Spinach-Basil Lasagna

Name: Spinach-Basil Lasagna
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 shredded part-skim mozzarella cheese

11 ingredients

4 steps

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 shredded part-skim mozzarella cheese

Directions

1

Preheat oven to 350°. Mix first 7 ingredients.
2

Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 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.
3

Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving.
4

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°.