Spinach Lasagna
the Editors of Publications International, Ltd.
Spinach Lasagna
Yield
Makes 4 servings
Ingredients
| 5 | uncooked lasagna noodles |
| Nonstick cooking spray | |
| 2 | cups sliced fresh mushrooms |
| 1 | cup chopped onion |
| 1 | cup chopped green bell pepper |
| 2 | cloves garlic, minced |
| 1 | can (14-1/2 ounces) diced tomatoes, drained |
| 1 | can (8 ounces) no-salt-added tomato sauce, divided |
| 1 | teaspoon chopped fresh basil or 1/4 teaspoon dried basil |
| 1 | teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano leaves |
| 1/8 | teaspoon ground red pepper |
| 1-1/2 | cups low-fat (1%) cottage cheese or reduced-fat ricotta cheese |
| 1/4 | cup grated Romano or Parmesan cheese |
| 2 | egg whites |
| 3 | tablespoons fine dry bread crumbs |
| 1/2 | (10-ounce) package frozen chopped spinach, thawed and well drained* |
| 3/4 | cup (3 ounces) shredded part-skim mozzarella cheese |
| 1/4 | cup chopped fresh parsley |
*Reserve remaining half package for another use, if desired.
Preparation
- Prepare noodles according to package directions, omitting salt; drain. Rinse under cold water; drain.
- Coat large skillet with cooking spray. Add mushrooms, onion, bell pepper and garlic; cook and stir over medium heat until vegetables are tender. Stir in diced tomatoes, tomato sauce, basil, oregano and red pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, 10 minutes, stirring occasionally.
- Preheat oven to 350°F. Combine cottage cheese, Romano cheese, egg whites and bread crumbs in medium bowl. Stir spinach into cottage cheese mixture. Cut noodles in half crosswise. To prevent sticking, spread 2 tablespoons tomato sauce in bottom of ungreased 8-inch square baking dish. Layer 4 noodles over sauce, overlapping slightly. Top with half of spinach-cottage cheese mixture. Layer 4 more noodles over top, slightly overlapping noodles. Top with half of tomato mixture. Repeat layers, ending with tomato sauce mixture.
- Cover and bake 45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 2 to 3 minutes more or until cheese melts. Sprinkle with parsley. Let stand 10 minutes. Cut into 4 pieces before serving.
Nutritional Information
| Serving Size: | 2X2-inch square lasagna |
| Fiber | 7 g |
| Carbohydrate | 42 g |
| Cholesterol | 22 mg |
| Saturated Fat | 4 g |
| Total Fat | 7 g |
| Calories from Fat | 18 % |
| Calories | 343 |
| Protein | 29 g |
| Sodium | 837 mg |
Dietary Exchange
| Meat | 3 |
| Vegetable | 2 |
| Starch | 2 |
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