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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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To reduce sodium, omit Canadian bacon and salt. Ingredients:
9 uncooked lasagna noodles |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
1 (16-ounce) container fat-free ricotta cheese |
1 (10-ounce) package frozen chopped spinach, thawed and well drained |
1/2 cup grated parmesan cheese |
1 teaspoon dried italian seasoning |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1 (3-ounce) package canadian bacon, chopped |
1/2 small onion, diced |
vegetable cooking spray |
1 (26-ounce) jar low-fat pasta sauce |
Directions:
1. Cook pasta according to package directions; set aside.
2. Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 5 ingredients.
3. Sauté chopped Canadian bacon and diced onion in a skillet coated with cooking spray over medium heat 5 to 6 minutes or until onion is tender. Stir into cheese mixture.
4. Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish coated with cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce.
5. Bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese; bake 5 more minutes or until cheese melts. Let stand 5 minutes.
6. NOTE: Freeze individual portions as desired. To reheat, bake, covered at 300' for 1 hour.
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