Spinach Lasagna

Name: Spinach Lasagna
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 large egg; 1 large 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 shredded part-skim mozzarella cheese; 2 cans (15 ounces each) tomato sauce

12 ingredients

4 steps

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 large egg
1 large 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 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 13x9-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.