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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. Ingredients:
12 uncooked lasagna noodles |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 cartons (15 ounces each) fat-free ricotta cheese |
1 egg |
1 egg white |
1 cup grated parmesan cheese, divided |
1 garlic clove, minced |
1 teaspoon dried basil |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
2 cans (15 ounces each) tomato sauce |
Directions:
1. Cook noodles according to package directions. Rinse in cold water; drain well.
2. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese.
3. In a 13-in. x 9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times.
4. Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting. Yield: 12 servings.
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