Ingredients
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9 uncooked whole wheat Lasagna Noodles
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2 tablespoons Olive Oil
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1 can (15 oz) Chickpeas
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1 teaspoon ground Cumin
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¾ teaspoon Paprika
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¼ teaspoon ground Red Pepper
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1 medium Onion
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2 cloves Garlic
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1 jar (25 oz) Marinara Sauce
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1½ cups shredded Carrots
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1 container (15 oz) fat-free Ricotta Cheese
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1 bag (1 lb) frozen cut leaf Spinach
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2 cups shredded Mozzarella Cheese
Directions
Steps
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1
Done
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Heat oven to 350°F. Spray 13 x 9-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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Cover; bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 5 minutes before serving. |
