Spring Favorites

Lasagna: Spinach

Ingredients

  • 12 uncooked whole wheat lasagna noodles
  • 2 (15 oz.) cans tomato sauce (Italian herb)
  • 2 (10 oz.) pkgs. frozen chopped spinach squeezed dry (use a ricer)
  • 1 egg + 1 egg white
  • 15 oz. carton low fat ricotta cheese (Galbani)
  • 1 cup Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 1 to 1-1/2 t. dried basil
  • 1/2 t. pepper
  • 1/4 t. ground nutmeg
  • 3 c. part-skim mozzarella cheese, shredded

Instructions

Cook noodles according to package directions. Rinse in cold water; pat dry and set aside.

In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 c. parmesan cheese, garlic, basil, pepper and nutmeg. In another medium-size bowl, combine mozzarella cheese and remaining Parmesan cheese.

In a 9 x 13-inch baking dish coated with nonstick cooking spray, layer 3 noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers 3 times.

Bake uncovered at 350 degrees for 45-50 minutes or until bubbly.
Let stand for 10-15 minutes before cutting.

NOTE: Serves 12