Spinach and Basil Lasagna
1-2 jars or recipe for your favorite spaghetti sauce
1 (16-ounce) package no-boil lasagna noodles
32 ounces part-skim ricotta cheese
1/4 cup grated Parmesan cheese + more for sprinkling on top
10 ounces fresh spinach, torn
1/2-1 cup fresh basil leaves, torn
8 ounces shredded part-skim mozzarella cheese
1. In the pot or slow cooker, slowly cook your favorite spaghetti sauce.
2. Preheat the oven to 350° F.
3. In a medium mixing bowl, stir together the ricotta and 1/4 cup of the grated Parmesan.
4. Spread a ladle or two of the prepared sauce in the bottom of the baking dish. Lay down a row of lasagna noodles, then spread about 1/3 of the cheese mixture. It doesn’t have to look pretty, just make sure that it is evenly distributed, even if it’s in clumps. Add 1/2 of the spinach and basil leaves.
5. Add about 1/3 of the remaining sauce, then more noodles, 1/2 of the remaining cheese mixture, and the rest of the spinach and basil.
6. Add another 1/3 of the sauce, more noodles, and the rest of the cheese mixture. Spread the remaining sauce on top then top with the shredded mozzarella and some more Parmesan.
7. Bake uncovered in the preheated oven for 30 to 35 minutes, until the lasagna is cooked all the way through and the top is bubbly and golden brown. Remove from the oven and allow to sit for about 5 to 10 minutes before serving.

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