Spinach Lasagna | Oklahoma State University

Ingredients

• 4 teaspoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1-1/2 cups no salt added tomato sauce
• 2 cups canned diced tomatoes, undrained
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 1/4 cup chopped onions
• 1/2 cup carrots cut in match sticks
• 4 cups fresh spinach or 1 (10 ounce) bag, washed, stemmed and chopped*
• 8 ounces uncooked lasagna noodles
• 12 ounces reduced-fat ricotta cheese**
• 8 ounces shredded part-skim Mozzarella cheese
• 1/4 cup grated Parmesan cheese