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Spinach Lasagna

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Ingredients
  

  • 3 T Olive Oil
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 28 oz Canned Diced Tomatoes
  • 28 oz Canned Crushed Plum Tomatoes
  • 1 T Tomato Paste
  • 1 tsp Sugar
  • 1 tsp Kosher Salt
  • 1 T Dried Oregano
  • 1 T Dried Basil
  • ½ tsp Crushed Red Pepper
  • ½ tsp Freshly Ground Black Pepper
  • 2½ cup Whole Milk Ricotta Cheese
  • 20 oz Frozen Spinach
  • 1 Egg
  • 9 No Boil Lasagna Noodles
  • 1 lb Part Skim Mozzarella Cheese
  • ⅔ cup Grated Parmigiano Reggiano Cheese

Instructions
 

  • To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown.
  • Add tomatoes, tomato paste, sugar, salt, oregano, basil, crushed red pepper and black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly.
  • Preheat oven to 375F.
  • To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well.
  • Coat the bottom of a 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the ricotta mixture and half the mozzarella slices. Add half the remaining sauce, 3 noodles, remaining ricotta mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce and Parmigiano Reggiano cheese. To make ahead of time, cover with foil and refrigerate 6 to 8 hours or overnight.
  • Place pan on baking sheet. Bake, uncovered, 40 minutes, or until bubbly. Let stand about 15 minutes before cutting into squares.