The homemade sauce and noodles are what make this lasagna so tasty, but you can substitute prepackaged spinach lasagna noodles and a good bottled low-fat marinara sauce, if you prefer. The noodle recipe makes more than you'll need in case some fall apart. You can make the sauce in advance and store it in airtight container; freeze up to two months or refrigerate up to three days.
Combine first 6 ingredients in a bowl. Spoon 1 cup marinara sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup ricotta mixture, 2 cups marinara sauce, 2 tablespoons basil, and 2/3 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1 cup marinara sauce over noodles; top with 2/3 cup mozzarella. Cover and bake at 350° for 1 hour. Let stand 15 minutes.
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I thought this was a fresh tasting yet simple lasagna, but with the twist of your own pasta noodles and sauce - it came together well, and I have gotten so much better at making my own noodles that (despite my husbands pleas not to do so) I was able to make the noodles before the company arrived! (He was happy and admitted to being wrong about the time crunch). He loved this actually - it wasnt heavy like pasta, sauce, and cheese can end up. I added the rest of the frozen spinach in between layers as well since it was already defrosted and sitting there, and I think next time I will add more veggies, perhaps some eggplant! Good recipe to make ahead evening for an evening with friends.
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