Spinach Lasagna - 23g Carbs, 3g Fiber
From: www.joybauer.com
I've lightened up this comfort food favorite dramatically by cutting
out the fatty ground beef and using low-fat cheeses instead of whole
milk varieties. Thanks to a clever trick that I learned from my mom,
you don't have to pre-cook the noodles!
Prep Time: 15 min
Total Time: 1 hr 40 min
Servings: 12
Good For:
Heart Health
Bone Health
Eye Health Type
2 Diabetes
PMS
Memory
Mood
Skin
Teeth
Cancer Prevention
Contains Dairy
Contains Egg
2 (10-oz boxes) frozen spinach, chopped
2 cups ricotta cheese, part-skim
1 egg
1 egg white
1/2 tsp black pepper
1 tsp garlic powder OR 2-3 cloves minced garlic
1/2 tsp basil, dried
1/2 tsp oregano, dried
2 cup cheese, mozzarella, part-skim, shredded
1 (24 oz can) tomato sauce
9 whole grain lasagna noodles, uncooked
1/2 cup water
1. Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with
oil spray.
2. Cook and drain the spinach well, then set aside. In a large bowl,
mix together the ricotta cheese, egg, egg white, pepper, garlic,
basil, and oregano. Add the spinach and mix again thoroughly.
3. Cover the bottom of the pan with tomato sauce (about 1/4 of the
jar) and place down 3 of the uncooked lasagna noodles. Top with half
of the spinach-ricotta mixture and then a layer of 3 more noodles.
Top with the remaining spinach-ricotta mixture and then the last
3 lasagna noodles. Pour the remaining tomato sauce on top.
4. Sprinkle on the mozzarella cheese. Pour the water around the edge
of the pan (this will cook the noodles), and cover the pan tightly
with aluminum foil. Bake for 45 minutes. Remove the foil and bake
uncovered for 30 minutes. Let stand to cool for 10 to 15 minutes
before slicing to allow the lasagna to set up and the extra water
to be absorbed.
Servings: 12
Nutrition per Serving:
215 Calories, 7g Total Fat, 4g Saturated Fat, 40mg Cholesterol,
385mg Sodium, 23g Total Carbs, 3g Dietary Fiber, 13g Protein
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