Spinach and Cheese Lasagna

By miss5elements

This recipe easily serves more than four. Perfect for leftovers the next day, it's sure to become a family favorite. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Nutrition
Per serving (about 11oz/309g-wt.): 410 calories (160 from fat), 17g total fat, 9g saturated fat, 25g protein, 42g total carbohydrate (6g dietary fiber, 10g sugar), 80g cholesterol, 890mg sodium


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Ingredients

• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese, divided*
• 1 cup grated 3-cheese blend, divided*
• 1 egg, lightly beaten
• 1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
• Salt and pepper to taste
• 2 teaspoons dried oregano
• 1 (25-ounce) jar pasta sauce*
• 9 to 12 no-boil uncooked lasagna noodles

Details

Servings 6
Adapted from wholefoodsmarket.com

Preparation

Step 1

Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9- x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving.