Spinach Lasagna(Lo-Cal)

Name: Spinach Lasagna(Lo-Cal)
Ingredients: 2 c. frozen chopped spinach (one 10 oz. pkg.), thawed and squeezed dry; 2 c. nonfat Ricotta cheese; 1 large egg, beaten; 2 Tbsp. chopped fresh parsley; 1/2 tsp. garlic powder; 4 c. low-sodium tomato sauce; 7 oz. no-boil lasagna noodles (12 noodles), uncooked; 6 oz. part-skim Mozzarella cheese, shredded; 1 Tbsp. plus 1 tsp. grated Parmesan cheese

9 ingredients

12 steps

Ingredients

2 c. frozen chopped spinach (one 10 oz. pkg.), thawed and squeezed dry
2 c. nonfat Ricotta cheese
1 large egg, beaten
2 Tbsp. chopped fresh parsley
1/2 tsp. garlic powder
4 c. low-sodium tomato sauce
7 oz. no-boil lasagna noodles (12 noodles), uncooked
6 oz. part-skim Mozzarella cheese, shredded
1 Tbsp. plus 1 tsp. grated Parmesan cheese

Directions

1

Preheat oven to 350°.
2

In small bowl, combine spinach, Ricotta, egg, parsley and garlic powder.
3

Spread 1 cup tomato sauce in 13 x 9-inch baking dish; top with 4 lasagna noodles, overlapping if necessary.
4

(Be careful that noodles do not touch outside edges of dish).
5

Spread 1 cup sauce over noodles.
6

Layer with 1/3 Ricotta mixture; sprinkle with 1/3 Mozzarella.
7

Repeat, layering twice with remaining ingredients.
8

Sprinkle evenly with Parmesan cheese.
9

Cover with foil; bake 25 minutes.
10

Remove foil and bake 5 to 10 minutes longer, until browned.
11

Let stand 5 minutes.
12

Makes 8 servings.