Lasagna Toss with Spinach & Ricotta

Salt

1 pkg (16 ozs) lasagna noodles

1 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, crushed with garlic press

1 can (28 ounces) plum tomatoes in juice

¼ tsp coarsely ground black pepper

1 package (10 ounces) frozen chopped spinach

½ cup loosely packed fresh basil leaves, chopped

¼ cup grated Parmesan cheese plus additional for serving

1 cup part-skim ricotta cheese

Heat large saucepot of salted water to boiling over high heat; add lasagna noodles and cook as label directs but increase the cooking time to 12 to 14 minutes.

Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, and cook 10 minutes or until tender, stirring occasionally. Add garlic and cook 30 seconds, stirring.

Stir in tomatoes with their juice, pepper and ¾ tsp salt, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and cook, uncovered 8 minutes. Add frozen spinach and cook, covered, 10 minutes or until spinach is tender, stirring occasionally. Stir in basil.

Drain noodles; return to saucepot. Add tomato mixture and Parmesan cheese; toss well. Spoon into four pasta bowls; top with dollops of ricotta cheese. Serve with additional Parmesan if you like.

Serves 4