Veggie Lasagna
20 min
4 servings
370 calories
Ingredients
4 cups baby spinach
2 cups light ricotta or cottage cheese (2%)
2 eggs
3 cups prepared Marinara Sauce, divided
1 can (28 oz/796 ml) diced tomatoes
1 can (28 oz/796 ml) crushed tomatoes
3 tbsp Marinara Sauce Mix
9 oven-ready lasagna noodles
1 cup shredded mozzarella
Instructions
Finely chop spinach; place in a bowl. Add cheese and eggs; stir to combine.
Spread 3⁄4 cup sauce in the bottom of Multipurpose Steamer. Cover with three noodles, breaking to fit. (Tip: save broken pieces and use another day; add to pasta or soups.)
Top with half the spinach mixture and 3⁄4 cup sauce.
Cover with three noodles (breaking to fit), spinach mixture, and 3⁄4 cup sauce.
Top with three noodles (breaking to fit), remaining sauce, and mozzarella.
Cover and microwave on high 10–15 min. Remove and let it stand covered prior to serving.
Nutritional Information
Per serving: Calories 370, Fat 4 g (Saturated 1 g, Trans 0 g), Cholesterol 150 mg, Sodium 760 mg, Carbohydrate 49 g (Fiber 3 g, Sugars 13 g), Protein 32 g.
Tips
If lasagna is too saucy, let stand, covered, 5–10 more min.
Make a meat lasagna. Fry 1⁄2 lb (225 g) ground beef, and then stir into Marinara Sauce.
Perfectly Balance Your Plate
Serve with 2 cups mixed greens with 1 tbsp prepared Balsamic Vinaigrette.