Mom's Easy Spinach Lasagna
Fabulous Sunday dinner and you'll still have time
for the pool or a good book by the fire.
1 ½ jars (24 oz. size)
of your favorite marinara sauce
5 cups of fresh spinach
9 lasagna noodles that don’t require pre-boiling
1 15 oz. container of low-fat ricotta cheese
3 cups of low-fat mozzarella cheese
1 large organic egg, beaten or 3 tbsp. egg whites
1 tbsp parsley
Preheat oven to 350 degrees
1) Mix together the ricotta
cheese, egg, parsley and ½ cup of mozzarella in a medium-sized
2) Rinse the spinach or spray with water and tear it or cut it into pieces.
Place the spinach in a microwave safe dish. Microwave on high for 30 seconds
to wilt it.
3) Put 1 cup of sauce in the bottom of a 9” X 13” lasagna
4) Add 3 uncooked noodles, side by side over the sauce. Add 1/3 of the
remaining sauce, 1/3 of the ricotta mixture, 1/3 of the spinach, and then
1/3 of the remaining mozzarella. Repeat for two more layers.
5) Cover with aluminum foil and bake in 350 degree oven for 20 minutes.
Remove foil and bake an additional 25 minutes or until cheese is brown
and golden on top.
Delicious paired with Mountain
Cove Vineyards Tinto wine. Tinto wine is a mellow red wine with a
lot of depth.
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