comfort food

image from whole foods market website.

had friends over last saturday night for dindin and i made this spinach and cheese lasagna recipe below. whole foods has a great index for recipes! love looking through and getting ideas.

spinach and cheese lasagna - from whole foods

This recipe serves 6–8 for when you need to serve more than four or want leftovers for lunch the next day.

• 2 cups (15–16 oz) ricotta cheese
• 1 cup grated 365 Everyday Value™ Mozzarella Cheese, divided
• 1 cup Whole Creamery™ 3-Cheese Blend, divided
• 1 egg
• 1 (16-oz) bag frozen 365 Everyday Value™ Spinach, thawed, chopped and well drained
• sea salt, to taste
• ground pepper, to taste
• 2 teaspoons dried oregano
• 1 (25-oz) jar organic pasta sauce
• 9–12 no boil lasagna noodles, uncooked

Preheat oven to 350ºF. In a large bowl mix ricotta, 1/2 cup mozzarella, 1/2 cup 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining cheeses. In a 9x13" non-reactive baking pan, layer one cup sauce, then a layer of noodles, layer of ricotta/spinach mixture and repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan. Cover with parchment paper, then very tightly with foil and bake 1 1/4 hours. Let stand 15 minutes before serving.