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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I love this recipe. I got the original recipe from my sisterhood cookbook and changed it to make it even healthier. Terrific with a green salad and crusty Italian bread. Ingredients:
2 cups low fat mozzarella, shredded |
4 egg whites (or the equivalent egg beaters) or 3 eggs (or the equivalent egg beaters) |
24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese |
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry |
1 teaspoon salt (optional) |
3/4 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
8 ounces lasagna noodles, uncooked |
2 (16 ounce) jars spaghetti sauce, use your favorite |
1 cup water |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 13x9 pan with cooking spray.
3. In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
4. Mix well.
5. In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
6. Repeat the layers.
7. End with sauce on top.
8. Pour the 1 cup of water around the edges of the lasagna.
9. Cover tightly with aluminum foil.
10. Bake for 1 hour and 15 minutes.
11. Remove from oven.
12. Let stand covered for at least 15 minutes.
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