Lunch: Easy Lasagna

Recipe by Woman's Day Kitchen Layers of marinara sauce, no-boil lasagna noodles and cheesy ricotta are topped with shredded mozzarella and chopped turkey meatballs for a modern-day version of the Italian classic that's less laborious but equally deliciou

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Easy Lasagna

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 jar marinara sauce
1 can diced tomatoes with Italian herbs
1 tub part-skim ricotta cheese
1 ⁄2 c. plus 2 Tbsp grated Parmesan cheese
1 large egg
1/4 c. chopped fresh basil
1/4 tsp. Pepper
1 box no-boil lasagna noodles (12)
3 1/2 c. shredded mozzarella cheese
1 package fully cooked turkey meatballs

Instructions

Heat oven to 375 °F. Have a 13 x 9-in. baking dish ready. Mix marinara sauce and diced tomatoes in a medium bowl. In another bowl, mix ricotta cheese, 1 ⁄2 cup Parmesan, the egg, basil and pepper.
Spread 1 ⁄2 cup sauce over bottom of baking dish. Put 3 noodles crosswise, not overlapping, on sauce. Drop 3 Tbsp ricotta mixture down center of each noodle and spread to cover noodles. Sprinkle evenly with 1 cup mozzarella and about 1 1 ⁄3 cups chopped meatballs. Spoon 1 cup sauce evenly over top.
Repeat layering noodles, ricotta, mozzarella, meatballs and sauce twice. Top with remaining 3 noodles, remaining sauce, mozzarella and the 2 Tbsp grated Parmesan. Cover with nonstick foil or foil coated with nonstick spray.
Bake 50 to 60 minutes until hot and bubbly, removing foil for last 10 minutes. Let stand 10 minutes before serving.

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