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This vegetarian take on an Italian classic makes a great Sunday dinner and an even better Monday lunch. You could also sub-out the dairy for a plant based alternative if you want to take it fully vegan.  

Ingredients

Servings: 6

  • 1 large egg, lightly beaten
  • 2 cups reduced-fat ricotta cheese
  • 4 oz 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 oz) pasta sauce
  • 9 no-cook lasagna noodles
  • 3 cups fresh baby spinach
  • 2 cups shredded part-skim mozzarella cheese

Instructions

  1. Preheat oven to 350°.
  2. Mix together egg, 3 cheeses, basil, garlic, and pepper.
  3. Spread 1/2 cup pasta sauce into a greased 13×9-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.
  4. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
  5. Bake, covered with aluminum foil, for 35 minutes.
  6. Uncover; bake for 10-15 minutes until lasagna is heated through and cheese is melted.
  7. Let stand 5-10 minutes before serving.

Pasta and fresh herbs are the perfect combo. You might want to try our recipe for Whole Wheat Shells with Globe Basil. Or maybe you might just go ahead and buy our Basil Collection.

 

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