Recipe: Lasagna Noodle Toss with Spinach and Ricotta (using fresh basil)

LASAGNA TOSS WITH SPINACH AND RICOTTA
"This recipe has all the flavor of a layered and baked lasagna, without the wait! Lasagna noodles are tossed with a speedy tomato-spinach skillet sauce, then dolloped with ricotta cheese to serve."



1 (16 ounce) package lasagna noodles
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed with garlic press
1 (28 ounce) can plum tomatoes
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (10 ounce) package frozen chopped spinach
1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup freshly grated Parmesan cheese, plus additional for serving (optional)
1 cup part-skim ricotta cheese

In large saucepot, cook lasagna noodles as label directs, increasing cooking time to 12 to 14 minutes.

Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, 30 seconds.

Stir in tomatoes with their juice, salt, and pepper, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, 8 minutes.

Add frozen spinach and cook, covered, until spinach is tender, about 10 minutes, stirring occasionally. Stir in basil.

Drain noodles; return to saucepot. Add tomato mixture and Parmesan; toss well.

Spoon into 4 pasta bowls; top with dollops of ricotta cheese.

Serve with additional Parmesan, if you like.

Makes 4 main-dish servings
Adapted from source: Vegetarian Meals by The Editors of Good Housekeeping