Description

This yummy lasagna is different because it's not made with a red sauce. It's chock full of healthy veggies, like spinach, peas and asparagus.

Ingredients

• 4 oz. lasagna noodles (about 8 sheets)
• 2 t. olive oil
• 2 lb. spinach, well washed
• 32 oz. part-skim ricotta cheese
• 2 eggs, beaten
• 1 T. garlic, finely chopped
• 1 t. lemon zest from 1 lemon
• ¼ t. grated nutmeg
• 2 c. (10 oz.) frozen peas
• 2 c. (8 oz.) asparagus, cut in ½ inch pieces
• ½ c. (2 oz.) grated Parmigiano cheese
• 8 oz. grated mozzarella cheese, divided

Steps

1. Bring a large pot of well salted water to a boil. Cook lasagna noodles al dente according to package directions; drain; toss with olive oil; set aside.
2. Preheat oven to 350 degrees.
3. Place spinach in a large pot over medium heat. If spinach is still wet, cover pot and wilt. If dry, add ¼ c. water to the pot, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop spinach; squeeze out excess liquid.