Lunch: Valerie Bertinelli's Spinach and Cheese Lasagna

Recipe by Woman's Day Kitchen Bertinelli grew up in a big Italian family; one of her go-to family favorites is her grandmother's lasagna, made with a rich béchamel sauce. Woman's Day lightened things up, creating a heart-healthy, lower-calorie version th

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Valerie Bertinelli's Spinach and Cheese Lasagna

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

12 lasagna noodles
2 clove garlic
1 28-oz can diced tomatoes
1 14.5-oz can diced tomatoes
3/4 tsp. dried oregano
Black pepper
1 16-oz container lowfat cottage cheese
1 15-oz container part-skim ricotta
1/4 tsp. nutmeg
6 oz. part-skim mozzarella
1/2 c. Romano or Parmesan
1 bunch spinach

Instructions

Heat oven to 400 °F. Cook the noodles according to package directions.
In a food processor, pulse the garlic until finely chopped. Add the tomatoes, oregano and 1/4 tsp pepper and process until puréed.
In a large bowl, combine the cottage cheese, ricotta, nutmeg, 1 cup mozzarella, 1/2 cup Romano and 1/4 tsp pepper; fold in the spinach.
Spread 1/2 cup tomato sauce on the bottom of a 13 x 9-in. baking dish. Top with 3 noodles and a quarter of the remaining sauce (a heaping 1/2 cup), and dollop with a third of the ricotta mixture (about 2 cups); repeat twice. Top with the remaining 3 noodles and sauce.
Sprinkle with the remaining 1/2 cup mozzarella and 2 Tbsp Romano. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 20 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes more.

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