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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Fast, easy and delicious! Use a 9 x 12 or 10 x 14 glass or stainless steel pan, allow 20 minutes assembly, and 45 - 60 minutes to bake. If you do not have the herbs on hand, you can use any combo of dried herbs such as oregano, parsley, basil, rosemary... For vegan, substitute tofu for ricotta and nutritional yeast for Parmesan. Ingredients:
7 cups marinara sauce (1 large jar) |
12 uncooked lasagna noodles |
10 ounces frozen chopped spinach, thawed |
20 leaves fresh basil |
2 teaspoons dried rosemary |
2 cups part-skim ricotta cheese |
1 cup parmesan cheese |
3 cups grated mozzarella cheese |
Directions:
1. Preheat the oven to 350 degrees.
2. Assemble layers in the following order, spreading evenly: 2 cups sauce, 4 noodles, Half the spinach, basil, rosemary, ricotta, and mozzarella, 1/4 cup Parmesan.
3. Repeat for the second layer.
4. Press down gently on the noodles to level the layers.
5. Add the last four noodles and level again.
6. Add the rest of the sauce, and sprinkle 1/2 cup Parmesan evenly over the top.
7. Bake covered for 45 - 60 minutes.
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