Spinach Lasagna

This is a healthier take on another classic dish. I’ve started working with the “no boil” lasagna noodles because I find it a lot easier to place them in the casserole dish than pre-cooked noodles. You can take this one step further and make your own marinara sauce, but I like to keep my recipes relatively quick and easy to make.

INGREDIENTS

  • Lasagna Noodles (12 No Boil Lasagna noodles)
  • 3 Cups Marinara Sauce or Spaghetti Sauce
  • 2.5 Cups Ricotta Cheese (Low-skim)
  • 2.5 Cups Mozzarella Cheese (Low-skim)
  • 1 Cup slices Mushrooms (Canned or fresh)
  • 3 Cups Baby Spinach (fresh)
  • Basil (fresh, to taste)
  • Italian Seasoning (optional, to taste)

PREPARATION

Pre-heat the oven to 375F. In a casserole dish, create 3 layers in the following order:

  • Noodles (4 per layer)
  • Ricotta Cheese
  • Italian Seasoning and Basil (optional)
  • Spinach
  • Mushrooms
  • Marinara Sauce
  • Mozzarella Cheese

Cover the casserole dish with aluminum foil and bake in the oven for 1 hour.

Serves 4-6. Approximately 400-500 Calories per serving.

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