Vegetarian

1. Place spinach in a medium microwave-safe bowl. Cover with plastic wrap and microwave on high until thawed, about 3 minutes. Squeeze to drain all liquid from the spinach, and set aside.

2. In a large bowl, combine ricotta, 1 1/2 cups of the mozzarella, egg, 4 tablespoons of the Parmesan, garlic, basil, oregano, and black pepper. Stir in spinach.

3. In the bottom of an 8 by 11 inch or 8 inch square microwave-safe baking dish, spread 1/4 cup of the marinara sauce. Top with 3 lasagna noodles, half the ricotta-spinach mixture, then 1/2 cup of the marinara sauce. Top with 3 more noodles, remaining ricotta-spinach mixture, and 1/2 cup marinara sauce.

4. Top with the remaining 3 noodles and the remaining marinara sauce, spreading to the edge to make sure noodles are completely covered with sauce. Cover baking dish with a double layer of microwave-safe plastic wrap. Microwave on high for 13 minutes. Carefully remove plastic wrap (watch out for steam) and discard. Sprinkle with the remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Cover with a new double layer of plastic wrap and microwave on high until bubbly and the noodles are tender, about 2 to 4 minutes. Let stand for 5 minutes before slicing, then serve.

Source: Hannaford fresh Magazine, May - June 2012