Ingredients:
2 teaspoons vegetable oil
2 medium onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed
1 (15 ounce) containers part-skim ricotta cheese
3/4 cup skim milk
1 (4 ounce) packages feta cheese, crumbled
2 eggs, lightly beaten
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried dill
9 no-boil lasagna noodles
8 ounces shredded part-skim mozzarella cheese
4 plum tomatoes, sliced
Directions:
Preheat oven to 350 F.
Spray a 9×13-inch baking dish with cooking spray.
Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
When onions are ready, add them to this mixture.
Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
Top with three more noodles.
Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.
Let stand for ten minutes before cutting.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.