Spinach Lasagna the Editors of Publications International, Ltd.
Makes 4 servings
|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|
|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.
- 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.
|Serving Size:||2X2-inch square lasagna|
|Calories from Fat||18 %|
|Total Fat||7 g|
|Saturated Fat||4 g|
Check out more recipes for Italian