1 package DeBole's lasagna rice noodles - ready to bake
1 package Daiya mozzarella style shreds
1 package Bird's eye frozen spinach - thawed and drained (ring out all liquid)
1 egg
2 cups ricotta cheese (dairy free) - see previous recipe - need to make 1 day in advance to set
4 cups marinara (homemade) - see previous recipe
non-stick spray
Preheat oven to 350*. Spray glass 9x13 dish with non-stick spray. Mix in a bowl the ricotta and spinach with 1 whole egg. Spread 2 cups of the marinara on the bottom of the dish. Arrange a layer of noodles over sauce (use half the package). Spread half of the ricotta mixture over the noodles and sprinkle 1 cup of Daiya on top of the ricotta mixture. Spoon the remaining marinara over the ricotta. Arrange the next layer of noodles over the sauce, followed by the remaining ricotta mixture and the remaining Daiya. Cover with tinfoil and bake for 50 minutes. Remove tinfoil and bake an additional 10 minutes.
Makes 9 servings. Approximately 300 calories per serving.
