Easy Spinach Lasagna

Easy Spinach Lasagna

Even meat-eaters will love this recipe

This hearty lasagna is a great addition to a buffet or potluck for those guests following a meatless diet.

2 eggs
3 containers (15 ounces each) ricotta cheese
2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry
1 package (8 ounces) shredded mozzarella cheese, divided
2 tablespoon McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1 jar (26 ounces) spaghetti sauce
1/2 cup water
9 lasagna noodles, uncooked
1/4 cup grated Parmesan cheese

Preheat oven to 350°F.

Beat eggs in large bowl.

Add ricotta cheese, spinach, 1 1/2 cups mozzarella cheese, parsley, garlic powder, Italian seasoning, salt and pepper; mix well.

Empty spaghetti sauce into medium bowl.

Pour water into empty jar; cover and shake well.

Add to spaghetti sauce; mix well.

Spread about 1 cup of the sauce onto the bottom of 13×9-inch baking dish; top with 3 noodles.

Spread half of the cheese mixture over the noodles.

Repeat sauce, noodles and cheese layer once.

Top with remaining noodles and sauce, making sure to cover noodles with sauce.

Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Cover with foil.

Bake 45 minutes.

Remove foil.

Bake 15 minutes longer or until noodles are tender.

Let stand 15 minutes before cutting.

Serve with additional spaghetti sauce, if desired.

Eggs are rich in choline. Choline has a strong role in the development of the brain and its functioning. It is especially important for pregnant women because it is needed for the development of the fetal brain. Two large eggs contain 252 milligrams of choline. That is almost half of the daily needs.

Eggs are an important source of protein. Protein is needed for the creation and renewal of cells in the body. Proteins are involved in building muscle, organs, skin, hair, as well as antibodies and hormones. Proteins contain 20 different amino acids. Of these, 9 essential amino acids can not be produced in the body and should be taken in through the diet. Eggs are one of the few foods that contain these nine amino acids. It is estimated that two medium-sized eggs supply the body with as many essential amino acids as 80-100g of meat.