Spinach Lasagna

Servings: 3

For Pasta Sauce:

• 1 28oz can crushed tomatoes

• Fresh Rosemary sprig

• 1/2tsp crushed red pepper

• Fresh thyme sprig

• Fresh basil (about 4 leaves)

• Fresh sage (about 4 leaves)

• Fresh oregano sprig

• 1/2tbsp black pepper

• 2 garlic cloves roughly chopped

• 1/2 cup of water

1. Add all ingredients to a pot and simmer on low for an hour. Strain to remove sprigs and spices.

2. Set aside

Vegetable mixture:

• 1cup chopped carrots

• 1/4cup chopped onions

• 4oz chopped mushrooms

• 2 garlic cloves roughly chopped

• 8oz frozen chopped spinach (thawed and drained)

• 2tbsp extra virgin olive oil

• 1cup ricotta (full fat)

• 1tsp dried Rosemary

1. Add olive oil to pan. Add carrots, onions, mushrooms, garlic, rosemary and spinach to pan and sauté for about 7 minutes

2. Remove from heat and let cool

3. Mix with ricotta

Lasagna:

• no boil lasagna noodles (can use whole wheat or chickpea)

• 2 cups shredded mozzarella

• non stick spray

To assemble:

1. Preheat oven to 425

2. Spray oven sage dish (I used 8x8) with non stick spray

3. add spoonful on sauce on bottom

4. Top with noodles

5. Top with vegetable mixture and mozzarella

6. Top with sauce and repeat  with noodles, vegetable mixture and cheese

7. Bake covered with foil for 30 minutes

8. Remove foil and bake another 10 minutes