Ingredients Tomato Sauce 3 T Olive Oil 1 Yellow Onion 2 Garlic Cloves 28 oz Canned Diced Tomatoes 28 oz Canned Crushed Plum Tomatoes 1 T Tomato Paste 1 tsp Sugar 1 tsp Kosher Salt 1 T Dried Oregano 1 T Dried Basil ½ tsp Crushed Red Pepper ½ tsp Freshly Ground Black Pepper Lasagna 2½ cup Whole Milk Ricotta Cheese 20 oz Frozen Spinach 1 Egg 9 No Boil Lasagna Noodles 1 lb Part Skim Mozzarella Cheese ⅔ cup Grated Parmigiano Reggiano Cheese Directions To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown. Add tomatoes, tomato paste, sugar, salt, oregano, basil, crushed red pepper and black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly. Preheat oven to 375F. To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well. Coat the bottom of a 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the ricotta mixture and half the mozzarella slices. Add half the remaining sauce, 3 noodles, remaining ricotta mixture […]