Moroccan Spinach Lasagna

Ingredients

• 9 uncooked whole wheat lasagna noodles
• 2 tablespoons olive oil
• 1 can (15 oz) chickpeas, drained, rinsed
• 1 teaspoon ground cumin
• ¾ teaspoon paprika
• ¼ teaspoon ground red pepper (cayenne)
• 1 medium onion, chopped (½ cup)
• 2 cloves garlic, finely chopped
• 1 jar (25 oz) marinara sauce
• 1½ cups shredded carrots (2 medium)
• 1 container (15 oz) fat-free ricotta cheese
• 1 bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
• 2 cups shredded mozzarella cheese (8 oz)

Instructions

1. 1Warm the olive oil in a 12-inch nonstick skillet over medium heat. Add the drained chickpeas, cumin, paprika, and cayenne pepper, cooking for 5 minutes while stirring occasionally.
2. 2Stir the chopped onion and garlic into the skillet. Cook for about 3 minutes until the vegetables soften. Pour in the marinara sauce and shredded carrots, bring the mixture to a boil, and then remove the pan from the heat.
3. 3Combine the fat-free ricotta cheese and drained spinach in a medium bowl. Spread roughly a half cup of the warm marinara mixture across the bottom of a baking dish.
4. 4Arrange 3 whole wheat noodles over the sauce. Cover the noodles with 1 and a half cups of the marinara mixture, half of the ricotta and spinach blend, and three-quarters of a cup of mozzarella cheese. Repeat this exact layering process one more time.
5. 5Finish the assembly by adding the final 3 noodles, the last of the sauce mixture, and the remaining mozzarella cheese on top.
6. 6Cover the baking dish and bake for 35 minutes. Remove the cover and continue baking for another 10 to 15 minutes until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before slicing.
7. 7Prepare a simple green salad with a light balsamic vinaigrette to serve alongside the baked pasta.
8. 8Plate each portion of the lasagna with a fresh 1-inch slice of baguette and 1 cup of the dressed salad greens.

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