SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 8.2 g
  • Cholesterol: 53.9 mg
  • Sodium: 1,173.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 14.7 g

View full nutritional breakdown of Sonja's Lasagna Florentine calories by ingredient
Report Inappropriate Recipe

Sonja's Lasagna Florentine

Submitted by: TAMRACLOVEC

Introduction

Only altered to use fat free cottage cheese, whole wheat noodles and a no olive oil. Delicious!! Use mozzarella instead of cheddar if you like, but it's actually really good this way! Only altered to use fat free cottage cheese, whole wheat noodles and a no olive oil. Delicious!! Use mozzarella instead of cheddar if you like, but it's actually really good this way!
Number of Servings: 12

Ingredients

    12 whole wheat lasagna noodles

    3 medium carrots, shredded
    1 onion, chopped
    2 15oz cans diced tomatoes
    1 6oz can tomato paste
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1/2 teaspoon dried thyme

    2C fat free cottage cheese
    2C Cheddar Cheese, shredded
    16 oz package frozen chopped spinach, thawed
    2 eggs
    1 teaspoon salt

    1/4 C shredded Parmesan cheese

Directions

Heat oven to 350

Bring a very large pot of water to a boil. Boil lasagna noodles only about 9 minutes -they will be soft, but not fully cooked. Remove and drain.

Sautee carrots and onions with spray oil until tender. Stir in tomatoes, tomato paste and spices and simmer about 10 minutes.

In a medium bowl, stir together cottage cheese, cheddar, spinach, parmesan, eggs and salt. Add spinach and stir well (if the spinach is in whole leafs, chop first)

Spray a 9x13 pan with spray oil. Spread a small amount of tomato sauce in the bottom of the pan and cover with 3 lasagna noodles. Spread with 1/3 spinach mixture, then some sauce. Repeat these layers until all the ingredients are gone, ending with noodles covered with tomato sauce. Sprinkle top with Parmesan cheese.

Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more or until pasta is done, and edges are brown and a bubbly. Allow to cool 10 minutes before cutting.


Serving Size: makes 12 squares

Number of Servings: 12

Recipe submitted by SparkPeople user TAMRACLOVEC.






Great Stories from around the Web


Rate This Recipe