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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Cheesy Spinach Lasagna

Prep Time 99 minutes
Total Time 99 minutes
Difficulty 1.0 Easy
Calories Per Servings 420 Calories
Servings 10
Nutrition facts


Cheesy lasagna with spinach.

Ingredients 14


1 cup DOLE® Onion, finely chopped
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
lasagna noodles, cooked and drained
1 pkg. (20 oz.) shredded italian style cheese blend
1/4 to 1/2 cup grated parmesan cheese (optional)



1/2 tbsp. fennel seed
1/4 cup butter or margarine, softened
2-1/2 tbsp. lemon juice, divided
1 tsp. Dijon-style mustard
1 cup finely chopped DOLE® Onion
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 egg
1/2 tsp.
dried oregano leaves, crushed
1/2 tsp.
dried basil 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 (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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