Healthier Vegetarian Lasagna
Ingredients
- 1 package (~12 oz.) Lasagna noodles (not no-boil)
- 2 tablespoons Olive oil divided
- 1 1/2 jars Tomato basil pasta sauce
- 1 16 oz container Ricotta Cheese part skim
- 10 cloves Roasted garlic finely chopped
- 4 handfuls Fresh baby spinach roughly chopped
- 1 15 oz can/jar Artichoke hearts (in water) drained, roughly chopped
- 1/2 teaspoon Dried parsley
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon Ground black pepper
- 3/4 cup Parmesan cheese powdered or shredded, divided
- 6 oz Monterey jack cheese, reduced fat grated
- 6 oz Part Skim Mozzarella Cheese grated
- 1/4 cup Fresh basil roughly chopped
Instructions
- 1. Bring large pot of water to a boil.
- 2. While water is heating up, mix the ricotta, roasted garlic, spinach, artichoke hearts, dried parsley, red pepper flakes, black pepper and 1/4 cup parmesan cheese together in a large bowl.
- 3. Pour 1 tablespoon of olive oil in the boiling water before adding the pasta.
- 4. Cook the pasta a few minutes or until about halfway cooked, then drain.
- 5. Drizzle the remaining tablespoon of olive oil in a large rectangular glass pan.
- 6. Layer a little bit of the pasta sauce on the bottom of the pan.
- 7. Layer 1/3 of the pasta noodles in the pan.
- 8. Layer a little more pasta sauce on top of the noodles.
- 9. Take 1/2 of the ricotta mixture and drop evenly over the noodles and sauce in the pan.
- 10. Top the ricotta with 1/3 of the jack cheese and 1/3 of the mozzarella.
- 11. Layer another 1/3 of the noodles in the pan with more sauce on top.
- 12. Finish dropping the rest of the ricotta mixture over the lasagna.
- 13. Top with 1/3 of the jack cheese and 1/3 of the mozzarella.
- 14. Use the rest of the noodles and top with the rest of the sauce.
- 15. Sprinkle the top of the lasagna with the remaining parmesan, jack, and mozzarella cheeses.
- 16. Bake in a 375 degree oven until hot, golden and bubbly, making sure the noodles are cooked through (about 40 minutes.)
- 17. Top with fresh basil before serving.
