Low Fat White Spinach Lasagna
- Minutes to Cook:
- Number of Servings: 9
Ingredients
For Alfredo Sauce:1 Tablespoon I Can't Believe It's Not Butter1-2 teaspoons minced garlic 2 1/3 cups fat-free half & half (I like Skinny Cow, because there are no artificial ingredients!)1/4 Cup flour 1/2 cup grated Locatelli Pecorino Romano CheeseFor Lasagna:10 lasagna noodles - cooked32 oz Fat Free Ricotta2 - 10 oz packages Frozen Chopped Spinach -
For Alfredo Sauce:
1. Melt the butter in a medium-size saucepan over medium heat. When the butter has melted, add the minced garlic cloves and cook for one minute.
2.Combine the fat-free half & half with the flour in a bowl and mix well.
3.Add the milk/flour mixture to the saucepan with the butter and garlic. Cook over medium-high heat until it just starts to boil. Stir or whisk constantly until the mixture thickens. This should take about five minutes.
4.Add the grated Parmesan and stir it into the mixture. Lower the heat to low and cook for about five minutes. Can also be served over pasta or steamed vegetables)
Lasagna:
1.Preheat oven to 375 degrees Fahrenheit.
2.In a large bowl combine ricotta, spinach, eggs, oregano, garlic powder, pepper and nutmeg.
3.Spread 2/3 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles lengthwise in pan.
4.Spread with 1/3 of ricotta mixture; repeat layering twice with noodles, alternating direction with each layer, and ricotta mixture, ending with noodles.
5.Pour remaining Alfredo sauce over pasta.
6.Sprinkle with mozzarella cheese.
7.Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
8.If desired, place lasagna under broiler for approximately 2 minutes to brown cheese.
9.Let stand to set for approximately 10 minutes before serving.
1. Melt the butter in a medium-size saucepan over medium heat. When the butter has melted, add the minced garlic cloves and cook for one minute.
2.Combine the fat-free half & half with the flour in a bowl and mix well.
3.Add the milk/flour mixture to the saucepan with the butter and garlic. Cook over medium-high heat until it just starts to boil. Stir or whisk constantly until the mixture thickens. This should take about five minutes.
4.Add the grated Parmesan and stir it into the mixture. Lower the heat to low and cook for about five minutes. Can also be served over pasta or steamed vegetables)
Lasagna:
1.Preheat oven to 375 degrees Fahrenheit.
2.In a large bowl combine ricotta, spinach, eggs, oregano, garlic powder, pepper and nutmeg.
3.Spread 2/3 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles lengthwise in pan.
4.Spread with 1/3 of ricotta mixture; repeat layering twice with noodles, alternating direction with each layer, and ricotta mixture, ending with noodles.
5.Pour remaining Alfredo sauce over pasta.
6.Sprinkle with mozzarella cheese.
7.Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
8.If desired, place lasagna under broiler for approximately 2 minutes to brown cheese.
9.Let stand to set for approximately 10 minutes before serving.
Nutritional Info Amount Per Serving
- Calories: 212.1
- Total Fat: 4.2 g
- Cholesterol: 11.2 mg
- Sodium: 234.9 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 2.8 g
- Protein: 9.7 g
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