J asked me one night this week to make Lasagna for him. It has special meaning to him because it was the first meal that I ever made for him (I like to believe it hooked him on me! ) It was also the one that he told everyone at work about, so I always make it special f or him. However, this day, I didn’t have enough noodles for a full pan, so I had to improvise since I didn’t want to go to the store.
This recipe had all of the ingredients that a regular lasagna has, but I used less cheese than I normally do, so it’s lighter than the traditional. I also used it to use up some veggies that were on their last leg. J didn’t even notice and I got some veggies into him!
This makes a lot, but I always make leftovers for J’s lunches!
1 box short cut pasta (I used whole wheat penne)
1 jar pasta sauce (I doctored mine up, since I don’t usually use jarred sauce)
1/2 cup fat free ricotta
1 box frozen chopped spinach, thawed and squeezed dry
4 oz fresh mozzarella, sliced or grated
(you can add as many veggies to this as you’d like; I used broccoli and green beans)
Preheat the oven to 350*.
Cook pasta for 6-7 minutes, until it still has a bite to it. It will absorb some of the sauce in baking.
Heat the sauce ahead of time. It’s not neccessary, but it will take less time in the oven if it’s warm.
In a 13×9 pan, mix together the ricotta, spinach, veggies. Add sauce and cooked pasta. Mix well. Top with mozzarella.
Bake covered with foil for 30 minutes, then remove the foil and bake for an additional 10 minutes.