Veggie Lasagna
Using microwave cookware – Steamers – means you can have lasagna from scratch in less than half an hour. Frozen or oven lasagnas typically bake for over 1 hour.
Ingredients
- 4 cups baby spinach
- 2 cups light ricotta or cottage cheese (2%)
- 2 eggs
- 3 cups prepared Marinara Sauce, divided
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (28 oz/796 ml) crushed tomatoes
- 3 tbsp Marinara Sauce Mix
- 9 oven-ready lasagna noodles
- 1 cup shredded mozzarella
Preparation
- Finely chop spinach; place in a bowl. Add cheese and eggs; stir to combine.
- Spread 3⁄4 cup sauce in the bottom of Square or Multipurpose Steamer. Cover with three noodles, breaking to fit. (Tip: save broken pieces and use another day; add to pasta or soups.)
- Top with half the spinach mixture and 3⁄4 cup sauce.
- Cover with three noodles (breaking to fit), spinach mixture, and 3⁄4 cup sauce.
- Top with three noodles (breaking to fit), remaining sauce, and mozzarella.
- Cover and microwave on high 10–15 min. Remove and let it stand covered prior to serving.
Epicure Products Used
Nutritional Information
Per serving: Calories 370, Fat 4 g (Saturated 1 g, 0 0 g), Cholesterol 150 mg, Sodium 760 mg, Carbohydrate 49 g (Fiber 3 g, Sugars 13 g), Protein 32 g.
Tips
If lasagna is too saucy, let stand, covered, 5–10 more min.
Make a meat lasagna. Fry 1⁄2 lb (225 g) ground beef, and then stir into Marinara Sauce.
Perfectly Balance Your Plate
Serve with 2 cups mixed greens with 1 tbsp prepared Balsamic Vinaigrette.