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Cook Time:1 hrAdditional Time:3 hrsTotal Time:4 hrsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:1 hrAdditional Time:3 hrsTotal Time:4 hrsServings:10Yield:10 servings
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:4 hrs
Total Time:
4 hrs
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
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Ingredients
Sauce
3poundsplum tomatoes, halved lengthwise
2tablespoonsextra-virgin olive oil, divided
2teaspoonsdried basil, divided
1 ¼teaspoonsdried oregano, divided
1medium onion, chopped
3clovesgarlic, minced
1cupwater
1 6-ounce can tomato paste
½teaspoonsalt
⅛teaspoonfreshly ground pepper
Lasagna
1 15- to 16-ounce container part-skim ricotta cheese
1 ½cupsreduced-fat shredded mozzarella, divided
½cupgrated Parmesan cheese, divided
¼teaspoondried oregano
9 lasagna noodles (uncooked), preferably whole-wheat
Directions
To prepare sauce: Preheat oven to 300 degrees F. Coat a baking sheet with cooking spray.
Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 teaspoon basil and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
To prepare lasagna: Meanwhile, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.
Spread 2 cups of the tomato sauce in the prepared baking dish. Top with 3 lasagna noodles. Top the noodles with half the spinach. Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce. Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil that has been coated with cooking spray.
Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.
Tips
Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, May/June 2012
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Nutrition Facts(per serving)273Calories11gFat29gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
