Spinach Lasagna

Name: Spinach Lasagna
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 12
Cuisine: Italian,
Ingredients: Italian Tomato Sauce; 1 package (16 ounces) lasagna noodles; 2 containers (15 ounces each) ricotta cheese; 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided; 1/2 cup grated Parmesan cheese divided; 1 package (16 ounces) frozen chopped spinach, thawed, drained and squeezed dry; 2 eggs; 1 tbsp McCormick® Parsley Flakes; 2 tsps McCormick® Perfect Pinch® Italian Seasoning; 1/2 tsp salt; 1/4 tsp McCormick® Black Pepper, Ground

This traditional Spinach Lasagna starts with Italian Tomato Sauce. Complete the meal with a tossed salad and Garlic Bread. Photo credit: Jen Tilley from How to Simplify.

30m

PREP TIME

1hr 15m

COOK TIME

429

CALORIES

11

INGREDIENTS

Servings: 12

Ingredients

Italian Tomato Sauce
1 package (16 ounces) lasagna noodles
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
1/2 cup grated Parmesan cheese, divided
1 package (16 ounces) frozen chopped spinach, thawed, drained and squeezed dry
2 eggs
1 tablespoon McCormick® Parsley Flakes
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon salt
1/4 teaspoon McCormick® Pure Ground Black Pepper

KEY PRODUCTS

INSTRUCTIONS

1 Prepare Italian Tomato Sauce.
2 Preheat oven to 350°F. Cook pasta as directed on package. Drain and rinse with cold water. Lay flat on wax paper or foil to keep noodles from sticking together. Set aside.
3 Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, spinach, eggs, parsley, Italian seasoning, salt and pepper in large bowl.
4 Spread 1/2 cup of the sauce onto bottom of 13x9-inch baking dish. Top with 1/4 of the noodles, overlapping edges. Spread 1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of the sauce. Repeat layers two more times, ending with a layer of pasta and 1 1/2 cups of the sauce. Cover with foil.
5 Bake 40 minutes. Remove foil. Top with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 10 minutes longer or until center is heated through. Let stand 15 minutes before cutting. Serve with remaining sauce, if desired.