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Cheesy lasagna with spinach.
1/2 tbsp. fennel seed1/4 cup butter or margarine, softened2-1/2 tbsp. lemon juice, divided1 tsp. Dijon-style mustard1 cup finely chopped DOLE® Onion2 garlic cloves, minced1 tbsp. olive oil2 containers (5 oz. each) DOLE Baby Spinach with Tender Reds1 carton (15 oz.) part-skim ricotta cheese1 egg1/2 tsp. dried oregano leaves, crushed1/2 tsp. dried basil leaves, crushed1/4 tsp. salt1/4 tsp. ground black pepper1/8 tsp. ground nutmeg1 jar (24 to 25 oz.) marinara sauce9 lasagna noodles, cooked and drained1 pkg. (20 oz.) shredded Italian style cheese blend (3 cups)1/4 to 1/2 cup grated Parmesan cheese (optional)
Preheat oven to 375°F.
Cook onion and garlic in olive oil in large nonstick skillet over medium-high heat, stirring frequently, 6 to 8 minutes or until softened.
Add spinach blend (1/2 at a time, if necessary); cook, stirring, 3 to 4 minutes or until salad starts to wilt. Cool slightly.
Combine ricotta cheese, egg, oregano, basil, salt, pepper and nutmeg in large bowl; mix well. Stir in salad mixture.
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.
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.
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