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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is lower in fat than a lot of lasagna's with a great taste Ingredients:
2 1/2 cups tomato sauce (homemade or in a jar) |
salt |
3/4 lb spinach leaves, stems removed |
8 lasagna noodles, half spinach lasagna if available |
1 1/2 cups part-skim ricotta cheese |
4 ounces skim mozzarella cheese, shredded |
pepper |
nutmeg |
parmigiano-reggiano cheese |
Directions:
1. Blanch spinach for 1 minute in salted boiling water.
2. Lift out the spinach leaves and get as much of the moisture out as possible.
3. Set it in a strainer over a saucepan of hot water to keep warm.
4. Warm the sauce in a saucepan.
5. Cook the pasta until al dente and drain.
6. While the noodles are cooking, heat the ricotta in a saucepan.
7. Stir constantly over a low heat until warm.
8. Don't overheat.
9. Remove from heat.
10. Sprinkle generously with pepper and nutmeg.
11. Line up 4 wide rimmed soup bowls.
12. Work quickly.
13. Assemble the lasagna as follows: Using half of the sauce, spoon a pool of hot sauce in the bottom of each bowl.
14. Top with 2 lasagna noodles set side by side.
15. Arrange a single layer of spinach over the noodles.
16. Top with cheese, dividing it evenly amon the plates.
17. Top with a second layer of lasagna noodles.
18. Top with the remaining sauce, dividing it evenly.
19. Sprinkle lightly with grated cheese and serve at once.
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