Ingredients

The following ingredients have 4 Servings
  • 1 15-ounce container part-skim ricotta
  • 2 large eggs
  • 1 teaspoon kosher salt
  • plus more for seasoning
  • 1/2 teaspoon cracked black pepper
  • plus more for seasoning
  • 1 10-ounce package frozen chopped spinach
  • thawed and excess moisture squeezed out
  • 2 cups shredded mozzarella cheese
  • 1 1/2 cups shredded Parmesan cheese
  • 1 cup fresh basil leaves
  • torn
  • 1 recipe roasted vegetables (without vinaigrette)
  • 6 cups store-bought or homemade marinara sauce
  • 12 no-boil lasagna noodles (8 ounces)

Instruction

  • Preheat oven to 400°F
  • In a medium bowl, whisk together the ricotta, eggs, salt and pepper
  • Add the spinach and stir to combine
  • In a separate bowl, combine the mozzarella, Parmesan and basil
  • Spread a third of the marinara sauce over the bottom of a 9x13-inch baking dish
  • Arrange a layer of lasagna noodles on top
  • Spread a third of the ricotta mixture over the noodles, followed by a third of the roasted vegetables
  • Sprinkle with a third of the shredded cheese mixture
  • Repeat to make two more layers, ending with the shredded cheese mixture on top
  • Cover the top of the dish with aluminum foil and bake 30 minutes
  • Remove the foil and continue to bake until the top is golden brown, about 15 minutes more
  • Let cook at least 10 minutes before serving