SKINNY SPINACH LASAGNA

By KodiakDavis

Ingredients

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh thyme
• 6 ounces fresh spinach
• 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• a squeeze of lemon juice (optional, to taste)
• 12 no-boil lasagna noodles
• 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)
• 2 cups shredded mozzarella cheese

Details

Servings 12
Adapted from pinchofyum.com

Preparation

Step 1

Melt the butter in a large skillet over medium heat.
Add the garlic and thyme; saute for 2-3 minutes.
Add the spinach; saute until just barely wilted, about 2 minutes.
Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice.
Add the spinach and stir to combine.
Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees.
Spread a little bit of tomato sauce in the bottom of a 9x13 pan.
Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese.
Repeat and pour ½ cup water over the two layers.
Repeat once more, ending with noodles, sauce, and cheese.
Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes.
Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.