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Non Fat Ricotta Spinach Lasagna

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Vegetable

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