Simple Vegetarian Spinach Lasagna

For Meat Free Monday, here is a simple, yet delicious veggie lasagna recipe. There’s nothing like lasagna to soothe a craving
for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes a healthy bend with a good dose veggies nestled in its layers. Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost. Servings 9 (1 cup each)


1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim
ricotta cheese
1 cup part-skim mozzarella cheese,
3 cups raw baby spinach leaves

1. Preheat the oven the 350F.
2. On the stove top over medium heat, pour the tomato sauce into a saucepan. Add salt,
oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
3. On the bottom of a 9×13 pan put a layer of tomato sauce. Place a layer of noodles on top,
covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with
spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce.
Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella
1. Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on
2. Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in
the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an
alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it
into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a
non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips
To save time use no-boil lasagna noodles—they’re quick and easy to assemble. Plus, the part skim
ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight.
Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an
airtight container.

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