Ingredients
| 1/2 box (375 g) | Italpasta Wholesome Grains Whole Grain Lasagna (about 10 noodles) |
| 1 tbsp (15 mL) | olive oil |
| 2 | cloves garlic, minced |
| 4 cups (1 L) | baby spinach |
| 1 cup (250 mL) | low-fat ricotta cheese |
| 1 | egg yolk |
| 1/4 tsp (1 mL) each | salt and pepper |
| 1 1/2 cups (375 mL) | Italpasta Tomato Sauce |
| 2 cups (500 mL) | shredded mozzarella cheese |
| 1/4 cup (60 mL) | grated Parmesan cheese |
Steps
- Preheat oven to 350°F (180°C). Grease six 1-cup (250 mL) ramekins.
- Break lasagna noodles into bite-size pieces. Boil according to package directions; drain.
- Heat oil in skillet set over medium-high heat; sauté garlic and spinach for 3 to 5 minutes or until spinach is wilted. Squeeze out any moisture.
- Mix together spinach, ricotta, egg yolk, salt and pepper.
- Spoon 2 tbsp (30 mL) tomato sauce into each ramekin.
- Layer half of the noodles, spinach mixture and mozzarella in each ramekin. Spoon half of the remaining sauce over top. Repeat layers once. Top with Parmesan cheese.
- Bake for 40 to 45 minutes or until golden and crispy.
Tips:
- Substitute Fontina for mozzarella cheese if desired.
- For an extra kick, add chili flakes.
Nutritional Information
Per 1/6 recipe
Calories 350, Fat 16g, Cholesterol 65mg, Sodium 720mg, Carbohydrate 32g, Fibre 6g, Sugars 3g, Protein 20g