Preparation time: 2 hr and 5 min
9 uncooked whole wheat lasagna noodles
2 tablespoons olive oil
1 can (15 oz) chickpeas, drained, rinsed
1 teaspoon ground cumin
3/4 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 jar (25 oz) marinara sauce
1 1/2 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)
1. Heat oven to 350 F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package, omitting salt and oil and using minimum cook time. Drain; rinse with cold water to cool. Drain well; lay noodles flat.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook chickpeas, cumin, paprika and red pepper in oil 5 minutes, stirring occasionally. Add onion and garlic; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in marinara sauce and carrots. Heat to boiling; remove from heat.
3. In medium bowl, mix ricotta cheese and spinach. Spread about 1/2 cup marinara sauce mixture in baking dish. Top with 3 noodles, 1 1/2 cups sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce mixture and mozzarella cheese.
4. Cover; bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 5 minutes before serving.
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