Ingredients for Springtime Lasagna
- 3 cups your favorite marinara sauce
- Water
- White Wine
- No Boil Lasagna Noodles
- Cooking Spray
- Baby Spinach
- Button Mushrooms
- Salt
- Garlic Cloves
- Fresh Oregano
- Fresh Lemon Juice
- Crushed Red Pepper Flakes
- Part Skim Ricotta Cheese
- 1 large egg
- 3/4 cup grated Parmesan cheese
- Part Skim Mozzarella Cheese
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How to Make Springtime Lasagna
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1/4 cup chopped fresh basil, salt, and pepper. Mix well.
- In a large skillet, sauté 10 oz fresh spinach until wilted. Drain any excess liquid.
- In a separate skillet, saute 1 cup chopped fresh peas until heated through.
- Spread a thin layer of ricotta mixture in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the ricotta mixture.
- Spread half of the spinach and half of the peas over the noodles.
- Top with 1 1/2 cups of your favorite marinara sauce.
- Repeat layers: noodles, ricotta mixture, spinach, peas, marinara sauce.
- Top with remaining lasagna noodles and remaining marinara sauce. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/2 cup shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 20-25 minutes, or until cheese is melted and bubbly and lasagna is heated through.
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
33g
Fat
31g
Carbs
6g
