Matzo Lasagna with Spinach
Jarred fat-free marinara sauce
24 oz, divided
1 cup(s), warm
4½ item(s), (144 grams total)
Part-skim ricotta cheese
Chopped frozen spinach
10 oz, thawed and squeezed dry
Shredded part-skim mozzarella cheese
- Preheat the oven to 375°F. Lightly coat an 11 x 7–inch baking dish with cooking spray. Spread ½ cup marinara sauce over the bottom of the dish.
- Pour the warm water into an 8-inch square baking dish. Dip 1½ matzos into the water and let stand until slightly softened, 15 to 20 seconds per side. Carefully lift the matzos out of the water and gently shake off the excess. Arrange the matzos in the prepared baking dish, breaking off any edges as needed to make them fit.
- Spread ⅔ cup marinara over the matzo. Dollop ½ cup ricotta by small spoonfuls over the marinara; top with half of the spinach, separating any large clumps with your fingers. Repeat the layers one more time (1½ soaked matzos, ⅔ cup marinara, remaining ricotta, and remaining spinach). Soak the remaining 1½ matzos in water and arrange on top. Spread the remaining marinara over the matzo, and sprinkle evenly with the mozzarella.
- Cover the dish with foil coated with cooking spray. Bake, covered, for 30 minutes. Uncover the dish and bake until the cheese is bubbly and lightly browned, about 15 minutes. Remove the lasagna from the oven. Let stand 10 minutes before slicing into 6 pieces and serving.
- Serving size: 1 piece