While I am still digging out after my move late last week, I somehow have managed to get dinner on the table the past two nights. Last night, I made a roast since I think the kids and I were craving comfort food. Then yesterday I made an Easy Spinach Lasagna. I have to be honest. I have never used oven-ready lasagna noodles. Since I knew my schedule was tight, I thought that this is the best time to give them a try. The kids didn’t notice (and ate it all) so I am thinking that is a good sign. Feel free to add anything to this recipe such as other vegetables, beef, shrimp or even substitute fresh kale of the spinach. Here’s to a fabulous week ahead! Cheers!
Easy Spinach Lasagna
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 (8-ounce) container sliced fresh mushrooms
1 (2-pound), 13 ounces marinara sauce
1/2 teaspoon no-salt garlic herb seasoning blend, divided
1 (15-ounce) container part skim ricotta cheese
1 egg white
3 cups shredded mozzarella cheese, divided
9 oven ready lasagna noodles
1 (5 ounce) package fresh baby spinach
1. Preheat oven to 375F.
2. In a large skillet, saute onion and garlic in hot olive oil 2 minutes or until tender. Add mushrooms and cook 3 more minutes or until mushrooms are softened. Stir in sauce and 1/4 teaspoon seasoning and let simmer over low heat 10 minutes.
3. In a medium bowl, combine, ricotta, 1 cup shredded cheese and egg white, mixing well.
4. Spray a 9 x 13-inch baking dish with cooking spray. Spread 1 cup of sauce over the bottom of dish. Top with 3 sheets of noodles. Top with 1/2 of cheese mixture and 2 cups of spinach. Continue for 2 more layers, topping each with 3 sheets of lasagna, 1 cup sauce, 2 cups spinach, cheese mixture and shredded cheese. Sprinkle with remaining mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Uncover and bake 5 minutes more. Let stand 15 minutes before slicing.