2 teaspoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
2 1-lb packets frozen spinach (or use fresh)
7 1/2 instant lasagne sheets
16-oz low fat ricotta cheese
Heat oil in a frying pan and gently cook the onion and garlic for 3-4 minutes, without browning. Add the spinach and cook until the spinach has thawed and is hot.
Preheat oven to 350° F. Grease a shallow 13x9 oven proof dish.
Dip two and a half lasagne sheets in hot water for 1 minute, then place on the bottom of the dish. Cover with half the spinach mixture and dot one-third of the ricotta on top, sprinkle with nutmeg. Repeat, then top with the remaining two and a half lasagne sheets, finishing with a layer of ricotta.
Sprinkle with Parmesan cheese. Bake for 30 minutes.
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