12 oz part skim ricotta, I use a 3/4 of a 16 oz container (you can also use VEGAN Ricotta, favorite brand is KITE HILL)
1/2 cup freshly grated Parmesan
3/4 cup shredded Mozzarella
2, 10oz packages of organic frozen spinach
1 jar of Rao’s Marinara sauce (or any sauce that has less then 7 grams of sugar/serving)
2 large cloves of garlic, crushed
4 tbsp Italian seasoning
Fresh basil for topping (optional)
Salt to taste
DIRECTIONS
1. Preheat oven to 350 degrees
2. Remove hearts of palm from packaging carefully, rinse, dry blot with a paper towel, and set aside
3. Cook spinach according to package, remove and dry as much as possible to remove any excess water
4. In a bowl add ricotta, spinach, Parmesan, salt, and spices and stir to combine well.
5. Once sauce is ready start layering. First meat sauce, then lasagna sheets, the ricotta mixture. Repeat until ingredients are used up, usually 2 layers in an 8x8 baking dish, and top with shredded mozzarella.
6. Bake at 350 uncovered for 45 minutes or until cheese is golden.
