As a family we recently decided to try to cut way down on our meat consumption. Actually Bryn has declared herself a vegetarian, Garrett's goes for what ever he thinks will help him gain weight for football, and Dave and I are aiming for once a month. It hasn't been half as hard as I thought it would be- I just never thought I'd be fantasizing about what meat dish to make for the month!
Anyway, this recipe was a meatless hit!
Preheat oven to 375 degrees~
INGREDIENTS
1 pound fat-free ricotta cheese - I used lowfat
3 1/2 cups reduced fat mozzarella cheese, shredded-I used regular
1/2 cup parmesan chees- grated
1/2 cup fresh basil leaves-finely chopped
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
Optional~fresh spinach leaves -or 1 frozen 1o oz box of chopped spinach thawed and squeeze drained.
2 jars of your favorite spaghetti sauce
1 box no-boil lasagna noodles - I like Barilla
FOR THE FILLING:
Mix 2 cups mozzarella cheese, ricotta, parmesan, basil, egg, salt, and pepper together in large bowl until thoroughly combined.
TO BAKE AND ASSEMBLE:
Coat 9-by-13 baking dish with cooking spray. Spread 1 1/2 cups sauce evenly over bottom of dish.
Lay enough noodles to evenly cover sauce. Spread half the filling mixture over noodles. Spread 1 cup sauce evenly over the filling. If using spinach leaves, cover evenly over sauce. Repeat this layering once more.
Lay enough noodles to cover the top. Spread 1 1/2 cups sauce evenly over the noodles. Cover with foil and bake for 40 min. Remove foil and sprinkle 1 1/2 cups mozzarella cheese over the top. Continue to bake until cheese is melted, about 10 -15 minutes.
Anyway, this recipe was a meatless hit!
Preheat oven to 375 degrees~
INGREDIENTS
1 pound fat-free ricotta cheese - I used lowfat
3 1/2 cups reduced fat mozzarella cheese, shredded-I used regular
1/2 cup parmesan chees- grated
1/2 cup fresh basil leaves-finely chopped
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
Optional~fresh spinach leaves -or 1 frozen 1o oz box of chopped spinach thawed and squeeze drained.
2 jars of your favorite spaghetti sauce
1 box no-boil lasagna noodles - I like Barilla
FOR THE FILLING:
Mix 2 cups mozzarella cheese, ricotta, parmesan, basil, egg, salt, and pepper together in large bowl until thoroughly combined.
TO BAKE AND ASSEMBLE:
Coat 9-by-13 baking dish with cooking spray. Spread 1 1/2 cups sauce evenly over bottom of dish.
Lay enough noodles to evenly cover sauce. Spread half the filling mixture over noodles. Spread 1 cup sauce evenly over the filling. If using spinach leaves, cover evenly over sauce. Repeat this layering once more.
Lay enough noodles to cover the top. Spread 1 1/2 cups sauce evenly over the noodles. Cover with foil and bake for 40 min. Remove foil and sprinkle 1 1/2 cups mozzarella cheese over the top. Continue to bake until cheese is melted, about 10 -15 minutes.
