Skinny Spinach Lasagna

• servings: 12 servings
• active time: 25 minutes
• total time: 1 hour 25 minutes

Ingredients

2 tablespoons butter

1 tablespoon minced garlic

2 teaspoons minced fresh thyme

6 ounces fresh spinach

2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)

1 egg

1/2 teaspoon salt

1/4 teaspoon nutmeg

a squeeze of lemon juice (optional, to taste)

12 no-boil lasagna noodles

one 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe’s tomato basil)

2 cups shredded mozzarella cheese

Directions

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Nutrition

• Calories: 326
• Total Fat: 17.6 g
• Saturated Fat: 10.3 g
• Trans Fat: 0 g
• Cholesterol: 75 mg
• Sodium: 536.6 mg
• Total Carbohydrate: 24.4 g
• Dietary Fiber: 2.1 g
• Total Sugars: 3.8 g
• Protein: 17.4 g