Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- Pepper
- 2 cans (28 ounce) tomatoes, crushed
- 1 zucchini (sliced in half lengthwise and then sliced crosswise)
- 1 package (5 ounce) spinach
- 1 package (8 ounce) lasagna noodles (no-boil)
- 1 container (16 ounce) low-fat ricotta cheese (part-skim)
- 3 cups mozzarella, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup basil leaves, chopped, optional
How to Make
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Step 1: In a skillet heat the oil over medium high heat. Add onions and garlic and cook for 5 minutes or until tender. Stir in spices (oregano - pepper) and the tomatoes and bring to a simmer and cook for 10 minutes.
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Step 2: Stir in vegetables (zucchini and squash -- if you want to add mushrooms they can also be added here) and cook for another 5 minutes or until vegetables are blended into the sauce.
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Step 3: Break the noodles into halves or thirds and then push the noodles into the sauce mixture, submerging the noodles as much as possible. Reduce heat to medium and simmer for 10 minutes or until noodles start to soften. Lift lid and stir gently.
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Step 4: Stir in the ricotta and half of the mozzarella, folding and tucking the cheese among the noodles.
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Step 5: Sprinkle remaining mozzarella and the parmesan over the top; cover pan and simmer for another 10 minutes.
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Step 6: Let stand uncovered for 10 minutes and then sprinkle with fresh basil if desired.
We hope you enjoy this recipe!
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