Spinach Lasagna

Name: Spinach Lasagna
Ingredients: 16 oz. part-skim Ricotta cheese; 8 oz. firm tofu, mashed with a fork; 3/4 c. grated Parmesan cheese; whites from 2 large eggs; 1 tsp. salt; 1/2 tsp. pepper; 1 (26 oz.) jar low-fat spaghetti sauce; 12 oz. curly edge lasagna noodles (about 15), cooked and drained; 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry; 2 c. shredded part-skim Mozzarella cheese (reserve 1/2 c.)

10 ingredients

9 steps

Ingredients

16 oz. part-skim Ricotta cheese
8 oz. firm tofu, mashed with a fork
3/4 c. grated Parmesan cheese
whites from 2 large eggs
1 tsp. salt
1/2 tsp. pepper
1 (26 oz.) jar low-fat spaghetti sauce
12 oz. curly edge lasagna noodles (about 15), cooked and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 c. shredded part-skim Mozzarella cheese (reserve 1/2 c.)

Directions

1

Heat oven to 350°.
2

Have a 13 x 9-inch baking dish ready.
3

In a medium size bowl, mix Ricotta cheese, tofu, all but 2 tablespoons Parmesan, egg whites, salt and pepper until blended. Spread 1/4 cup spaghetti sauce in bottom of baking dish.
4

Cover sauce with a layer of cooked and drained lasagna noodles.
5

Spread 1/2 of the Ricotta mixture over noodles, then half the spinach, shredded Mozzarella and sauce.
6

Continue layering as follows: more noodles, remaining Ricotta mixture, spinach and Mozzarella, remaining noodles and remaining sauce.
7

Sprinkle with reserved Parmesan and 1/2 cup Mozzarella cheese.
8

Bake for 1 hour, or until bubbly around edges.
9

Serves 6.