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Ingredients
US|METRIC
4 SERVINGS
- 25 oz. marinara (homemade, recipe below or your favorite jarred, mine favorite jarred brand is Delallo Brand)
- 2 Tbsp. olive oil
- 2 cloves garlic (chopped)
- 6 cups baby spinach (packed, measured first then chopped)
- 16 oz. fat
- ricotta cheese
- 1 cup part skim shredded mozzarella (low moisture)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 14 whole wheat lasagna noodles (cooked to al dente, about 8 minutes)
- 2 Tbsp. olive oil
- 2 cloves garlic (chopped)
- 1/4 tsp. crushed red pepper (optional)
- 28 oz. diced tomatoes
- 30 oz. salt (tomato, no salt added)
- 2 Tbsp. freshly chopped parsley
- 2 Tbsp. chopped basil (freshly)
- 1 cup water
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 Tbsp. red wine (optional, if you have some laying around to use!)
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