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Spinach Lasagna
11/25/2011 | Sheryl McGlochlin

Article image: Spinach Lasagna

1 28 oz jar of spaghetti sauce (Any favorite Spaghetti Sauce)
16 oz box of Lasagna noodles, cook as directed on box

2 cups ricotta cheese
1 ½ cups (8 - 12 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 c. chopped, fresh spinach (or more if you like) OR use frozen spinach if you don't have fresh.
1 teaspoon salt
1/4 teaspoon ground black pepper
Optional: 1 TBSP chopped fresh parsley

Heat oven to 350°F

In large bowl, stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Layer 1/3 cup sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup sauce. Repeat layers TWICE, beginning and ending with pasta.

Top with remaining sauce

Sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned.
Let stand 10 minutes before cutting. Makes 10 to 12 servings.

NOTE: You can make this dish in a Slow cooker OR a Dutch Oven as well. Cook on LOW for 1 - 2 hours or until all ingredients have heated through. I love this method since it's super delicious and easy and doesn't heat up your whole house.

Optional: Add meat i.e. hamburger or sausage if you like.