CHEESY SPINACH LASAGNA RECIPES

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray. Spread 1/2 cup sauce from 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce in bottom of baking dish. Set aside.
• In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef over medium-high heat, stirring frequently, until brown; drain.
• Spread 1 oz from 1 package (8 oz) cream cheese, softened, down center of each lasagna noodle. Divide beef evenly among noodles, placing over cream cheese. Top each with 4 spinach leaves (from 2 cups baby spinach leaves).
• Roll noodles up tightly; place in single layer in baking dish. Pour remaining sauce over all roll-ups. Sprinkle evenly with 2 cups shredded mozzarella cheese (8 oz).
• Bake 15 to 20 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving. Top with chopped fresh parsley.

Steps:

• Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
• Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
• Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
• Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.