Site icon 99.1 FM CKXS | Your Music Variety

Marg’s Lasagna Toss with Spinach and Ricotta

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

 

 

 

 

 

* Test Kitchen Tip: Stirring the fresh basil into the sauce toward the end of the cooking time ensures that it retains maximum flavor.

Exit mobile version