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- 6 whole wheat lasagna sheets
- 2 cups fresh ricotta cheese
- 2 large handfuls of spinach
- 1/2 red onion sliced thin
- 3 cloves garlic minced
- 2 pints sun gold cherry tomatoes
- 1 tbsp sherry vinegar
- 1/2 cup chopped basil + 1 tbsp for garnish
- 1 tbsp chopped fresh thyme
- 2 tbsp extra virgin olive oil
- 1 ball smoked mozzarella
- 1/2 cup toasted pine nuts
- Salt and pepper to taste
- Non-stick spray as needed
Follow the instructions for cooking lasagna sheets. Paint each sheet with a little olive oil so that they wont stick together. Set aside. Slice your cherry tomatoes in half and put them in a bowl. Add 1 tbsp olive oil, sherry vinegar, thyme, 1/2 cup basil, a pinch of salt and several cracks of fresh pepper. Stir and let marinate.
Heat a sauté pan on medium and add the remaining olive oil. Sauté the onions until browned, about 7-10 minutes. Add garlic and cook for another 2 minutes. Season to taste with salt and pepper. Remove from heat.
Preheat your oven to 375 degrees. Spray a 13-by-9-by-2-inch glass baking dish with non-stick spray. Take your first lasagna noodle and lay it out flat. Spread about 2 tbsp of ricotta cheese onto it. Add 1/6 of garlic/onion mixture. Add enough spinach leaves to cover the noodle. Add about 2 tbsp of tomato mixture on top of the spinach. Starting at one end, roll each noodle like an egg roll. Lay the lasagna rolls seam side down. Repeat this with the rest of the lasagna noodles. Top them with the remaining tomatoes, pine nuts and shredded mozzarella cheese.
Cover with tin foil and bake for about 15 minutes. Uncover and bake some more, until the cheese on top becomes golden, about another 5-10 minutes. Rest your dish 5 minutes before serving. Garnish with chopped basil and any remaining ricotta cheese.
|Serving Size 10.5 ounces lasagna (one-eighth pan)|
|Amount Per Serving|
Calories from Fat
|% Daily Value*|
|Total Fat (11.0g)||17%|
|Saturated Fat (7.0g)||35%|
|Total Carbohydrates (44.0g)||15%|
|Dietary Fiber (6.0g)||24%|
|Vitamin A 127%||Vitamin C 35%|
|Calcium 49%||Iron 25%|
|* Based on a 2000 calorie diet|
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