Basil Spinach Lasagna

This vegetarian take on an Italian classic makes a great Sunday dinner and an even better Monday lunch. You could also swap out the dairy for a plant-based alternative if you want to make 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°F (175°C).
2. Mix together egg, ricotta cheese, feta cheese, Parmesan cheese, basil, garlic, and pepper.
3. Spread 1/2 cup pasta sauce into a greased 13×9-inch 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 the remaining mozzarella cheese.
5. Bake, covered with aluminum foil, for 35 minutes.
6. Uncover and bake for an additional 10-15 minutes until lasagna is heated through and cheese is melted.
7. Let stand for 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 try out our Sweet Basil Seeds.