Spinach-Artichoke Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 18 minutes; Cook: 40 minutes; other: 5 minutes Ingredients:
3 tablespoons grated parmesan cheese, divided |
2 tablespoons chopped fresh basil |
1 teaspoon bottled minced garlic |
1 (15-ounce) container part-skim ricotta cheese |
1 (14-ounce) can artichoke hearts, drained and coarsely chopped |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 large egg, lightly beaten |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1/2 cup (2 ounces) shredded sharp provolone cheese |
1 (25.5-ounce) jar italian herb pasta sauce (such as muir glen organic) |
cooking spray |
1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles) |
Directions:
1. Preheat oven to 350°.
2. Combine 2 tablespoons Parmesan cheese and next 6 ingredients in a bowl; stir well. Combine mozzarella cheese and provolone cheese in a small bowl; toss well.
3. Spread 1/3 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of spinach mixture, 1/2 cup shredded cheese mixture, and 3/4 cup pasta sauce. Arrange 2 noodles over sauce, and top with remaining spinach mixture and 3/4 cup pasta sauce. Top with remaining 2 noodles; spread remaining pasta sauce over noodles.
4. Cover tightly with foil; bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/2 cup shredded cheese mixture and remaining 1 tablespoon Parmesan cheese. Bake, uncovered, an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving. Cut into 6 equal portions.
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