Every layer of this delicious veggie lasagna has its own flavor profile.
Cooking the vegetables before assembling the lasagna ensures the dish wont be soggy.
Be sure to squeeze the spinach wellspinach holds a surprising amount of water that will make your lasagna soupy.
Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking.
Serve with a mixed green salad and crusty garlic bread.
Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Transfer the mixture to a medium bowl.
(Do not wipe the skillet clean.)
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Add the remaining 1 tablespoon oil to the pan; heat over medium-high heat.
Add spinach; cook, stirring occasionally, until wilted, about 2 minutes.
Transfer to a clean kitchen towel and let cool for 5 minutes.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Gather the towel and squeeze firmly over the sink to remove as much liquid as possible.
Transfer the spinach to a cutting board and roughly chop.
Add to the vegetable mixture; stir until combined.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Spread 1 cup marinara in the prepared baking dish; top with a layer of 4 noodles.
Spread 1 cup ricotta mixture evenly over the noodles; top with 2 cups vegetable mixture.
Repeat the layers once.
Top with the remaining 4 noodles, 1 cup ricotta mixture and 1 cup marinara.
Sprinkle with the remaining 112 cups mozzarella and 12 cup Parmesan.
Bake for 30 minutes.
Carefully remove the foil; bake until the top is browned around the edges, about 20 minutes more.
Let cool slightly, about 10 minutes.
Slice and serve topped with basil.
Remove plastic wrap and cover with foil before baking.
Chronic inflammation contributes to chronic diseases, including heart disease, cancer and diabetes.
Anything whole-wheat is awhole grainand pasta is no exception.
Whole grains offer a wealth of nutrients, including fiber, vitamins, minerals and antioxidants.
They also help keep you full and satisfied, since the fiber slows digestion.
The probiotics in cheese may improve gut and oral health.
Just be sure whatevermushrooms you chooseare firm, smooth and look fresh without any dark spots.
Yes, you’re free to.
We love fresh, in-season spinach but also love the convenience of always having frozen at the ready.
You want your veggies as dry as possible so you are not adding more moisture than necessary.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
