Lasagna gets boring after a while – at least it does for me. Not that I eat it all the time. To be completely honest, I keep lasagna noodles at home and have never made traditional lasagna once. I’ve eaten it and my mom used to make it when I was a kid, but I didn’t really venture into making it the traditional way. I just find it boring – layers of cheese, ground beef, tomato sauce and noodles. But for a working mom, it must have been really easy to pull together for her kids.
Despite never actually making traditional lasagna, I’ve played around with different kinds of lasagna a couple times. My mom introduced me to fish lasagna and I even made skillet lasagna once. But hey, what’s another variation of lasagna, just for fun?
Adapted from Budget Bytes
Ingredients
- 1 Box (1 lb) Lasagna Noodles
- 1 ¼ cups Part Skim Ricotta Cheese
- 1 cup Shredded Part Skim Mozzarella
- ¼ cup Grated Parmesan Cheese
- ¼ cup Egg Substitute (or 1 whole egg)
- 1 ¼ cup Chopped Frozen Spinach
- 2 ½ cups Marinara Sauce
- Non-Stick Cooking Spray
- Salt, to taste
Instructions
- Preheat oven to 400 degrees
- Fill a large pot with water and bring to boil
- Once boiling, add the lasagna noodles and cook until al dente
- Remove the noodles and lay on a flat surface (over paper towels or wax paper)
- While the noodles are boiling, thaw the frozen spinach, squeezing out as much liquid as possible
- In a medium bowl mix together ricotta cheese, mozzarella, parmesan cheese, egg substitute, spinach and salt
- Mix until well combined
- Spray a glass casserole dish with cooking spray
- Begin filling the noodles by spreading 2-3 tablespoons of filling on each noodle
- Roll the noodles and place in the casserole dish, open-side down
- Pour marinara sauce over the noodles, making sure to cover all the surfaces
- Cover with foil and bake for 30 minutes
