Moroccan Spinach Lasagna
9 uncooked whole wheat lasagna noodles
2 tablespoons olive oil
1 can (15 ounces) chickpeas, drained, rinsed
1 teaspoon ground cumin
¾ teaspoon paprika
¼ teaspoon ground red pepper (cayenne)
1 medium onion, chopped (½ cup)
2 cloves garlic, finely chopped
1 jar (25 ounces) marinara sauce
1½ cups shredded carrots (2 medium)
1 container (15 ounces) fat-free ricotta cheese
1 bag (1 pound) frozen cut leaf spinach, thawed, squeezed to drain
2 cups shredded mozzarella cheese
Heat oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package, omitting salt and oil and using minimum cook time. Rinse with cold water to cool. Drain well; lay noodles flat.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook chickpeas, cumin, paprika and red pepper in oil 5 minutes, stirring occasionally. Add onion and garlic; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in marinara sauce and carrots. Heat to boiling; remove from heat.
In medium bowl, mix ricotta cheese and spinach. Spread about ½ cup marinara sauce mixture in baking dish. Top with 3 noodles, 1½ cups sauce mixture, half of the ricotta mixture and ¾ cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce mixture and mozzarella cheese.
Cover and bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 5 minutes before serving.
Makes 12 servings
Nutrition: 1 Serving: Calories 290; Total Fat 9g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 20mg; Sodium 560mg; Total Carbohydrate 35g (Dietary Fiber 5g); Protein 15g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Vegetable, 1 Very Lean Meat, ½ Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2
Excerpted from "The Big Book of Pasta" by Betty Crocker. Copyright © 2015 by General Mills. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.