Makes 8 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 8
Serving size: 1/8 recipe
1 recipe Meaty tomato sauce, prepared through step 3 (do not crumble the meatballs)
12 precooked lasagna noodles (about 8 oz)
2 cups part-skim ricotta cheese
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese
4 tablespoons grated Parmesan cheese
1. Preheat the oven to 375ｰF. Spray a 9 x 13-inch baking pan with nonstick cooking spray.
2. Separate the tomato sauce from the meatballs, transferring the meatballs to a medium bowl. Crumble the meatballs with a wooden spoon or your hands.
3. Spread about 1 cup of the sauce in the prepared pan; arrange a layer of lasagna noodles over the sauce. Evenly scatter 1/3 of the crumbled meatballs on top, and, with a small spoon, dollops of 1/3 of the ricotta. Scatter 1/3 of the spinach over the top, then sprinkle evenly with 1/4 of the mozzarella cheese and dot with another cup of the sauce. Repeat, ending with the remaining lasagna noodles. Top evenly with the remaining meatballs, ricotta, spinach, and tomato sauce; sprinkle with the remaining mozzarella and the Parmesan cheese.
4. Cover with foil and bake until bubbling, about 20 minutes; remove the foil and bake until lightly browned along the edges, 10 minutes more. Let stand about 10 minutes before cutting.
Calories 448
Calories from Fat 125
Total Fat 14g
Saturated Fat 8g
Cholesterol 85mg
Sodium 898mg
Carbohydrate 49g
Dietary Fiber 6g
Sugars 11g
Protein 33g
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