Lasagna Toss with Spinach and Ricotta
1 16-oz. pkg. lasagna noodles
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed with garlic press
1 28-oz. can plum tomatoes in juice
1/4 tsp coarsely ground black pepper
1 10-oz. pkg. frozen chopped spinach
1/2 c. loosely packed fresh basil leaves, chopped
1/4 c. grated Parmesan cheese
1 c. part-skim ricotta cheese
Heat large pot of salted water to boiling over high heat. Add lasagna
noodles and cook, as label directs, but increase cooking time to 12-14
minutes.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat
until hot. Add onion and cook 10 minutes or until tender; stirring
occasionally. Add garlic and cook 30 seconds, stirring.
Stir in tomatoes, pepper and 3/4 teaspoon salt, breaking up tomatoes
with side of spoon. Heat to boiling over high heat. Reduce heat to
medium and cook uncovered 8 minutes. Add frozen spinach and cook,
covered, 10 minutes or until spinach is tender, stirring occasionally.
Stir in basil.
Drain noodles; return to saucepot. Add tomato mixture and Parmesan
cheese. Toss well. Spoon into four pasta bowls. Top with dollops of
ricotta cheese. Serve with additional Parmesan if you like.
Makes 4 servings--about 620 calories each.
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