Has life been as crazy for all of you as it has been for me lately? Busy days at work, fun events in the evenings, as well lots of new opportunities for the blog! And just what does all that mean? It means I needed a quick dish I could throw together and eat off of for a few meals. This vegetarian spinach ricotta lasagna comes together in 10 minutes and bakes in 35 minutes. Then you’re done!
The great thing about this recipe is that you can add meat if you like or use tomatoes instead of greens. Make it how you like it!
You’ll need:
No boil lasagna noodles
1 1/2 cups fresh spinach
16 oz part skim ricotta
1 cup low fat mozzarella
1 heaping tablespoon of garlic paste
1 teaspoon salt
1 teaspoon pepper
Pre hear oven to 350 degrees.
Yields six large servings.
In a mixing boil, combine the ricotta, salt, pepper and garlic paste. Set aside.
Chop the fresh spinach leaves.
Mix the chopped spinach and ricotta together.
In a small baking dish sprayed with non-stick spray, line the bottom with lasagna noodles. Break them if you need too to make them fit.
Begin layering the noodles and spinach ricotta mixture. I did three layers of noodles and spinach ricotta.
Top with the shredded mozzarella. Bake for 35 minutes or until cheese is bubbly and golden brown.
And there you have it friends, super easy lasagna. Refrigerates well so you can take it for lunch, or make ahead for dinner.
Dig in!
What is your favorite kind of lasagna?
I think I love you. This is totally dinner one night next week…
I love a good vegetable lasagna. I basically just throw in a good assortment of whatever I have in the fridge that looks like it would go well together — roasted peppers, mushrooms, onions, spinach, eggplant. Yum.
This looks delicious!