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Lasagna is a delicious comfort food. Add in some veggies and use reduced fat cheese for a healthier version. The flavor is definitely not compromised.
INGREDIENTS
1 package (~12 oz.)
Lasagna noodles
;
(not no-boil)
2 tablespoons
Olive oil
;
divided
1 1/2 jars
Tomato basil pasta sauce
1 16 oz container
Ricotta Cheese part skim
10 cloves
Roasted garlic
;
finely chopped
4 handfuls
Fresh baby spinach
;
roughly chopped
1 15 oz can/jar
Artichoke hearts (in water)
;
drained, roughly chopped
1/2 teaspoon
Dried parsley
1/2 teaspoon
Red pepper flakes
1/2 teaspoon
Ground black pepper
3/4 cup
Parmesan cheese
;
powdered or shredded, divided
6 oz
Monterey jack cheese, reduced fat
;
grated
6 oz
Part Skim Mozzarella Cheese
;
grated
1/4 cup
Fresh basil
;
roughly chopped
INSTRUCTIONS
1. Bring large pot of water to a boil.
2. While water is heating up, mix the ricotta, roasted garlic, spinach, artichoke hearts, dried parsley, red pepper flakes, black pepper and 1/4 cup parmesan cheese together in a large bowl.
3. Pour 1 tablespoon of olive oil in the boiling water before adding the pasta.
4. Cook the pasta a few minutes or until about halfway cooked, then drain.
5. Drizzle the remaining tablespoon of olive oil in a large rectangular glass pan.
6. Layer a little bit of the pasta sauce on the bottom of the pan.
7. Layer 1/3 of the pasta noodles in the pan.
8. Layer a little more pasta sauce on top of the noodles.
9. Take 1/2 of the ricotta mixture and drop evenly over the noodles and sauce in the pan.
10. Top the ricotta with 1/3 of the jack cheese and 1/3 of the mozzarella.
11. Layer another 1/3 of the noodles in the pan with more sauce on top.
12. Finish dropping the rest of the ricotta mixture over the lasagna.
13. Top with 1/3 of the jack cheese and 1/3 of the mozzarella.
14. Use the rest of the noodles and top with the rest of the sauce.
15. Sprinkle the top of the lasagna with the remaining parmesan, jack, and mozzarella cheeses.
16. Bake in a 375 degree oven until hot, golden and bubbly, making sure the noodles are cooked through (about 40 minutes.)
17. Top with fresh basil before serving.
NOTES
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