Skinny Spinach Lasagna
A super
hearty meal entirely vegetarian! This spinach lasagna is filled with chopped
mushrooms, ricotta cheese and whole wheat lasagna noodles. It's the perfect
dish to serve vegetarians for Thanksgiving!
INGREDIENTS
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
- 6 ounces fresh spinach
- 1/4 teaspoon nutmeg
- 2 teaspoons minced fresh thyme
- 2 tablespoons butter
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
- a squeeze of lemon juice (optional, to taste)
- 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe’s tomato basil)
INSTRUCTIONS
First, melt
the butter in a large skillet over medium heat. Add the garlic and thyme; sauté
for 2-3 minutes. Add spinach; sauté until barely wilted, about 2 minutes.
Remove from fire.
Then, in a
large bowl, combine the ricotta, egg, salt, nutmeg and a pinch of lemon juice.
Add spinach and mix to combine. Transfer part of the mixture to a food
processor and beat several times to break some of the pieces of spinach
(completely optional, but gives a very nice texture).
Preheat the
oven to 375 degrees. Spread a little tomato sauce in the bottom of a 9 × 13
pan. Spread with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the
tomato sauce and 1/4 of the cheese. Repeat and pour 1/2 cup of water over the
two layers. Repeat once more, ending with noodles, sauce and cheese. Pour 1/2
cup of water again and cover tightly with oiled paper.
Bake for 30
to 40 minutes; when the liquid is boiling and the noodles have softened, remove
the aluminum foil and cook uncovered for another 10 minutes. Let stand 10 to 15
minutes before serving so that the lasagna noodles can absorb any additional
moisture.
Happy
Cooking Time.
