Non Fat Ricotta Spinach Lasagna
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (2 Cups)|
|Non fat ricotta cheese||2 Cup (32 tbs)|
|Egg||1 Large, beaten|
|Chopped fresh parsley||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Low sodium tomato sauce||4 Cup (64 tbs)|
|No boil lasagna noodles||7 Ounce (12 Noodles, Uncooked)|
|Part skim mozzarella cheese||6 Ounce, shredded|
|Grated parmesan cheese||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
1. Preheat oven to 350°F.
2. In small bowl, combine spinach, ri-cotta, egg, parsley, and garlic powder.
3. Spread 1 cup tomato sauce in 13-by-9-inch baking dish. Top with 4 lasagna noodles, overlapping if necessary. (Be careful that noodles do not touch outside edges of dish.) Spread 1 cup sauce over noodles. Layer with one-third ricotta mixture; sprinkle with one-third mozzarella. Repeat layering twice with remaining ingredients. Sprinkle evenly with Parmesan cheese.
4. Cover with foil; bake 25 minutes. Remove foil and bake 5 to 10 minutes longer, until browned. Let stand 5 minutes.