Cheesy Spinach Lasagna Cheesy lasagna with spinach.
1 cup DOLE® Onion, finely chopped,
2 garlic cloves, minced,
1 tbsp. olive oil,
2 containers (5 oz. each) DOLE Baby Spinach with Tender Reds,
1 carton (15 oz.) part skim ricotta cheese,
1/2 tsp. dried oregano leaves, crushed,
1/4 tsp. salt,
1/4 tsp. ground black pepper,
1/8 tsp. ground nutmeg,
1 jar (24 to 25 oz.) marinara sauce,
9 lasagna noodles, cooked and drained,
1 pkg. (20 oz.) shredded italian style cheese blend,
1/4 to 1/2 cup grated parmesan cheese (optional),
Step 1: Preheat oven to 375°F.
Step 2: Cook onion and garlic in olive oil in large nonstick skillet over medium-high heat, stirring frequently, 6 to 8 minutes or until softened.
Step 3: Add spinach blend (1/2 at a time, if necessary); cook, stirring, 3 to 4 minutes or until salad starts to wilt. Cool slightly.
Step 4: Combine ricotta cheese, egg, oregano, basil, salt, pepper and nutmeg in large bowl; mix well. Stir in salad mixture.
Step 5: In 13x9-inch baking dish, sprayed with nonstick cooking spray, spread 1 cup marinara sauce. Top with 3 cooked lasagna noodles, one half of the cheese-spinach mixture and 1 cup shredded cheese. Repeat layering. Top with remaining lasagna noodles, sauce and shredded cheese.
Step 6: Cover with aluminum foil; bake 45 minutes. Uncover; sprinkle with Parmesan cheese, if desired. Bake 15 minutes longer or until bubbly and heated through. Let stand 10 to 15 minutes before cutting into squares.