Friday, April 27, 2012
1/2 box of whole wheat lasagna shells
1 container low-fat ricotta cheese
1.5 cups mozzarella cheese, shredded
1 bag, frozen chopped spinach (thawed, drained)
1 cup, frozen mixed veggies (thawed, rinsed)
1/2 medium sized white onion, diced
3 garlic cloves, sliced lengthwise
1 bottle marinara sauce
crushed pepper, 1 tsp
italian seasoning, 1 tsp
s&p, to taste
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna shells and cook for 8 to 10 minutes; drain.
Meanwhile, in a skillet over medium-high heat, saute onions, garlic in olive oil until onions are tender. Add spinach and mixed veggies and heat evenly. Combine ricotta cheese, salt, italian seasoning, pepper, and crushed pepper in a bowl.
Pour marianara sauce to cover the bottom of the 9x13 inch baking dish and lay 3 lasagna shells. Spread spinach/veggie mixture over shells. Sprinkle 1/2 cup mozzarella cheese. Repeat steps with ricotta cheese, sauce, 1/2 cup mozzarella cheese, 3 lasagna shells. Lastly add lasagna shells and remaining mozzarella cheese.
Cover dish with aluminum foil and bake for 30 minutes. Serve with green salad, garlic bread and red wine :)