Product Recipes
- 1 medium onion, chopped
- 1/3 cup chopped green bell pepper
- 1/4 tsp garlic powder
- 2 tbsp canola oil
- 1 28oz can peeled tomatoes
- 1 6oz can tomato paste
- 1 tbsp parsley flakes
- 1/2 tsp oregano leaves
- 1 bay leaf
- 1 16oz package frozen chopped spinach, thawed
- 1 16oz package lasagna noodles
- 1 lb reduced fat Ricotta cheese
- 1/4 lb shredded Provolone cheese
- 1 egg, beaten
- 3/4 cup Parmesano Reggianocheese
- 1/4 tsp white pepper
- 1/2 lb shredded Mozzarella cheese
- Heat canola oil in a large, non-stick pan.
- Add onion, and green pepper to pan, and cook until onions are translucent, stirring often.
- Add tomatoes, tomato paste, garlic powder, parsley flakes, oregano leaves, and bay leaf.
- Heat to a simmer, and simmer uncovered for 20 minutes to allow seasonings to blend.
- Meanwhile, cook lasagna noodles according to package instructions and drain.
- In a large bowl, combine the chopped spinach, ricotta cheese, egg, shredded provolone cheese, 1/4 cup Parmesano Reggiano cheese, and white pepper. Stir with a large spoon until mixed well.
- Preheat oven to 350° F.
- Spoon 1/3 of the tomato sauce mix into 13" x 9" baking dish.
- Cover with 1/3 of the lasagna noodles, and 1/2 of the Ricotta cheese/Spinach mix. Evenly spread 1/4 cup of the Mozzarella cheese, and 1/4 cup of the Parmesano Reggiano cheese.
- Add another layer of lasagna noodles, and add the cheeses and 1/2 of the remaining tomato sauce as in the above step
- Top with final layer of lasagna noodles, and top with the remaining tomato sauce. Spread sauce evenly.
- Cover pan with aluminum foil, place on a large cookie sheet, place in oven and bake for 30 minutes.
- Carefully remove aluminum foil, and bake for an additional 15-20 minutes, until cheese is melted thoroughly, and lasagna is bubbly.
- Remove from oven, and let stand for 10 minutes before cutting into squares.
- Serve with Garlic Bread.
