Skinny Spinach Lasagna

• Vegetarian

• Produce

  • 1 tbsp Garlic
  • 6 oz Spinach, fresh
  • 2 tsp Thyme, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 squeeze Lemon juice
  • 1 24 ounce jar Spaghetti or marinara sauce

• Pasta & Grains

  • 12 No boil lasagna noodles

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 2 cups Mozzarella cheese

Found on pinchofyum.com

Description

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
• ½ teaspoon salt
• ¼ 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 Joes tomato basil)
• 2 cups shredded mozzarella cheese

Directions

• 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.