Spinach and Ricotta Quinoa Lasagna

• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup Kraft Zesty Italian Dressing, divided
• 2 cloves garlic, minced
• 6 cups tightly packed baby spinach leaves
• 1/2 cup ricotta cheese
• 4 eggs, beaten
• 3 cups cooked quinoa
• 1 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce

1. Heat oven to 350 degrees F.
2. Cook onions in 2 Tbsp.
3. dressing in large skillet on medium heat 2 to 3 min.
4. or until crisp-tender, stirring frequently.
5. Add garlic; cook 1 min., stirring frequently.
6. Stir in spinach; cover.
7. Cook 2 to 3 min.
8. or just until spinach is wilted.
9. Remove from heat; stir in ricotta.
10. Combine eggs, quinoa, 1/2 cup shredded cheese and remaining dressing.
11. Spread half onto bottom of 13x9-inch pan sprayed with cooking spray; top with layers of spinach mixture, remaining quinoa mixture, pasta sauce and remaining shredded cheese.
12. Cover.
13. Bake 1 hour or until heated through, uncovering for the last 10 min.

onion, italian dressing, garlic, tightly packed baby spinach leaves, ricotta cheese, eggs, quinoa, philadelphia, pasta sauce

Taken from www.kraftrecipes.com/recipes/spinach-ricotta-quinoa-lasagna-176209.aspx (may not work)