Lasagna Spinaci (Italian Spinach Lasagna) - cooking recipe

Ingredients

Sauce
2 (14 1/2 ounce) cans diced tomatoes
2 (14 1/2 ounce) cans crushed tomatoes
1 cup white onion, diced
3 tablespoons fresh basil, chopped
2 teaspoons dried Italian seasoning
1 tablespoon fresh oregano, chopped
2 tablespoons unbleached cane sugar
1 garlic clove, minced
Pasta
12 whole wheat lasagna noodles
1 tablespoon olive oil
3 garlic cloves, minced
15 ounces fat-free ricotta cheese
3 cups chopped spinach
1/2 cup fresh parmesan cheese, shredded
2 tablespoons kalamata olives, finely chopped (optional)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt
1/4 cup shredded part-skim mozzarella cheese, shredded
1/4 cup fat free mozzarella cheese, shredded
1 -2 cup cooked italian sausage (optional)

Preparation

Prepare marinara: Saute onions in saucepan. Do not brown.
Add liquid drained from diced tomatoes.
Add basil, Italian seasoning, oregano, sugar & red peppers.
Simmer 30 minutes or until reduced by half.
Add all tomatoes & garlic, and cook 1 minute. Remove from heat & set aside.
Prepare Pasta: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.
Prepare Filling: Heat oil in nonstick skillet over medium heat.
Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.
Stir in ricotta, parmesan, olives, crushed red pepper, salt and 1/2-2/3 c marinara.
Spread 1/3-1/2 cup marinara in bottom of 9x13\" baking dish.
Line bottom of baking dish with single layer of lasagna noodles. Spoon layer of filling over noodles and spread evenly.
If desired, add layer of cooked Italian sausage. Repeat layers. Top with marinara sauce & mozarella.
Bake 20-25 minutes until bubbling & cheese melted.
Can be frozen up to 1 month.