Spinach and Tomato Lasagna

Name: Spinach and Tomato Lasagna
Yield: Serves 8 to 10
Ingredients: 30 ounces, frozen chopped spinach; 2 tablespoons, olive oil; 1 , onion, chopped fine; 5 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 2 (28-ounce) cans, crushed tomatoes; , Salt and pepper; 6 tablespoons, chopped fresh basil; 24 ounces (3 cups) whole-milk or, part-skim ricotta cheese; 3 ounces, Parmesan cheese, grated (1 1/2 cups); 2 , large eggs; 12 , no-boil lasagna noodles; 12 ounces, whole-milk mozzarella cheese, shredded (3 cups)

Main Courses
Pasta
Vegetarian
Casseroles

Appears in Cook's Country December/January 2012, Cook's Country TV

So you think that lasagna with no meat and no béchamel is missing something? Think again.

SERVES 8 to 10

TIME 2 hours, plus 30 minutes cooling

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