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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Any resolve to stay on a low-carb diet completely melts in front of a plate of lasagna. Forget glycemic index and fitting in a smaller pair of jeans. This meal (like life) is meant to be savored ? with second, third or fourth helpings too. (Then fight off the guilt with the comfort that it?s low fat!) Ingredients:
1 tablespoon extra virgin olive oil |
20 ounce frozen chopped spinach |
1/2 onion, chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
2 cloves garlic, crushed |
32 ounce spaghetti sauce |
1 1/2 cups water |
2 cups non-fat cottage cheese |
8 ounce part skim mozzarella cheese, shredded |
1/4 cup grated parmesan cheese |
1/2 cup chopped fresh parsley |
1 teaspoon salt |
1/8 teaspoon black pepper |
1 egg |
8 ounces lasagna noodles |
Directions:
1. # Preheat oven to 350 degrees F (175 degrees C).
2. # In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes.
3. # In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
4. # Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
5. # Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
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