Ingredients
The following ingredients have 4 Servings
- 1 jar Classico Riserva Eggplant & Artichoke sauce
- 1 medium zucchini (chopped in small pieces)
- 1/4 cup chopped onion
- 2 cups fresh baby spinach (de-stemmed)
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 cup ricotta cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup Italian blend shredded cheese (+ more for topping)
- salt & pepper (to taste)
- 10 lasagna noodles
Instruction
- In a large pot, bring salted water to boil and add in the lasagna noodles without breaking them. I always make a couple extra, in case they tear, but you'll need 9.
- Once cooked to al dente, remove the lasagna noodles to a plate laying them flat so they don't stick together.
- Preheat your oven to 375 degrees and have a 8 x 11 baking dish out and ready.
- In a large skillet, over medium heat, add the olive oil and minced garlic. Once warm, add in the chopped onion and zucchini. Season with salt & pepper and saute until translucent.
- Turn off heat and add in the spinach. Cover and let the spinach wilt.
- In a large bowl, add the ricotta cheese, feta cheese, and shredded cheese. Pour in the cooked veggies. Add in a teaspoon each of salt & pepper and stir to combine.
- Pour half of the pasta sauce into the bottom of the baking dish.
- Lay out your first noodle and spread some veggie/cheese mixture down the center and roll up. Place seam side down into the baking dish and repeat with the remaining 7 noodles.
- Pour the other half of the pasta sauce over the rolled noodles and sprinkle with shredded cheese.
- Cover with foil and bake for 30 minutes.
