Here’s real lasagna flavor in half the time. Simply boil the noodles while the sauce cooks, then toss with two cheeses and basil.
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed with garlic press
1 can (28 ounces) plum tomatoes in juice
¾ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 package (10 ounces) frozen chopped spinach
½ cup loosely packed fresh basil leaves, chopped
1 package (16 ounces) lasagna noodles
¼ cup freshly grated Parmesan cheese plus additional for serving
1 cup part-skin ricotta cheese
- In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 10 minutes or until tender, stirring occasionally. Add garlic and cook 30 seconds, stirring.
- Stir in tomatoes with their juice, salt, and pepper breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, 8 minutes. Add frozen spinach and cook, covered, 10 minutes or until spinach is tender, stirring occasionally. Stir in the chopped basil.
- Meanwhile, in large saucepot cook lasagna noodles as label directs but increase cooking time 12-14 minutes.
- Drain noodles; return to saucepot. Add tomato mixture and Parmesan cheese; toss well. Spoon into four pasta bowls; top with dollops of ricotta cheese. Serve with additional Parmesan, if you like.
* Test Kitchen Tip: Stirring the fresh basil into the sauce toward the end of the cooking time ensures that it retains maximum flavor.
