1 15- to 16-ounce container part-skim ricotta cheese or cottage cheese
1 ½ cups shredded mozzarella, divided
½ cup grated Parmesan cheese, divided
½ teaspoon salt
¼ teaspoon dried oregano
â…› teaspoon freshly ground pepper
9 lasagna noodles (uncooked)
10 ounces baby spinach (optional)
Directions
1. To prepare sauce: Preheat oven to 300 degrees F. Coat a baking sheet with cooking spray.
2. Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato chunks on the prepared baking sheet. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. You can use an immersion blender to chop up the tomatoes if desired.
3. Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 teaspoon basil and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
4. To prepare lasagna: Meanwhile, combine ricotta (or cottage cheese), 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.
5. Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
6. Spread 2 cups of the tomato sauce in the prepared baking dish. Top with 3 lasagna noodles. Top the noodles with half the spinach, if using. Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce. Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil that has been coated with cooking spray.
7. Bake the lasagna for 50 minutes. You can put the pan on a baking sheet to prevent overflow. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.