For a flavorful meatless dish, this one is a winner.

SPINACH-RICOTTA LASAGNA

Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 90 Minutes

INGREDIENTS:

SAUCE:

•1 tablespoon extra-virgin olive oil
•1 cup chopped onion
•4 large garlic cloves, minced
•1 (28-oz.) can whole peeled tomatoes with juice
•1 (7-oz.) container sun-dried tomato pesto

FILLING

•2 eggs
•2 (15-oz.) containers ricotta cheese (whole milk preferred)
•1 (14- to 16-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
•1 (8-oz.) pkg. shredded Italian cheese blend, divided
•1/2 cup grated Parmesan cheese
•1/4 teaspoon salt
•12 oven-ready lasagna noodles

PROCEDURE:

•Heat oven to 375°F.
•Heat oil in medium saucepan over medium-high heat until hot.
•Cook onion 3 to 4 minutes or until soft, stirring occasionally.
•Add garlic; cook and stir 30 seconds or until fragrant.
•Add tomatoes; crush with back of spoon or potato masher, keeping sauce chunky.
•Reduce heat to low; simmer 3 minutes, stirring occasionally.
•Stir in pesto; remove from heat.
•Beat eggs in large bowl.
•Stir in ricotta cheese, spinach, half of the Italian cheese blend, Parmesan cheese and salt.
•Spread about 1 1/2 cups sauce in bottom of 13x9x2-inch glass or ceramic baking dish.
•Spread with half the ricotta mixture; top with 1 cup sauce.
•Repeat with 4 noodles, remaining ricotta mixture and 1 cup sauce.
•Top with remaining 4 noodles, sauce and Italian cheese blend.
•Cover pan loosely with foil sprayed with cooking spray.
•Bake 50 minutes. Uncover; bake an additional 20 minutes or until cheese is browned and sauce is bubbling.
•Let stand at least 10 minutes, or cover loosely with foil and let stand up to 30 minutes.

Enjoy
Chef Phil

I'm betting you will enjoy this dish and not even miss the meat.