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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Creamy spinach lasagna, prepared to be lower in fat. Got this recipe from the Great Tasting Money Saving Meals cookbook. Putting here for safe keeping until I try it. Ingredients:
1 (16 ounce) container fat-free ricotta cheese |
1 cup egg substitute |
1 teaspoon dried basil |
1/2 cup onion, chopped |
1 garlic clove, minced |
2 tablespoons margarine |
1/4 cup all-purpose flour |
2 cups skim milk |
2 (10 ounce) packages frozen broccoli (chopped, thawed and well drained) |
1 cup part-skim mozzarella cheese (shredded) |
9 lasagna noodles, cooked and drained |
1 small tomato, chopped |
2 tablespoons parmesan cheese, grated |
Directions:
1. In medium bowl, combine ricotta cheese, egg substitute and dried basil; set aside.
2. In large saucepan, over medium heat, saute onion and garlic in margarine until tender-crisp.
3. Stir in flour; cook for 1 minute.
4. Gradually stir in milk; cook, stirring, until mixture thickens and begins to boil.
5. Remove from heat, stir in broccoli and mozzarella cheese.
6. In lightly greased 13x9x2 inch baking dish, place 3 lasagna noodles; tops with 1/3 each ricotta and broccoli mixtures. Repeat layers 2 times.
7. Top with tomato; sprinkle with parmesan cheese.
8. Bake at 350 degrees for 1 hour or until set. Let stand 10 minutes before serving.
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