Yummy Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 soy-enriched lasagna noodles15oz container fat-free ricotta cheese1 bag Shredded, part-skim low moisture mozzerella cheese1 oz Parmesan cheese, grated (i'm devoted to the real stuff, but you can always use a low-fat version)1 box frozen spinach1/4 c. chopped bell pepper1/4 c chopped onion1 clove garlic, minced1 c. your favorite tomato sauce (i use Classico fire-roasted tomato and garlic. I enjoy chunkier sauces in this).1/2 tsp dried basil1/2 tsp dried oreganodash of salt1 tsp olive oil
I do the first three steps simultaneously:
1. Boil a pot of water and cook lasagna noodles as directed on the package. I add a little oil to the water to keep the noodles from sticking.
2. In a saucepan, heat the onions and garlic in the olive oil over medium heat until the onions are translucent. Add the bell pepper and cook for another minute, then add the sauce and reduce heat to a simmer. (You could also add whatever other veggies you want to this mixture!)
3. Defrost the spinach and wring dry in a dish towel. Mix thoroughly with the ricotta and half of the parmesan.
And now the assembly...
4. Spray a glass or ceramic loaf pan (or other oven-friendly dish) with non-stick cooking spray. Place two noodles in the bottom of the pan.
5. Spread half of the spinach-ricotta mixture on top of the noodles. Sprinkle 1/3 of the shredded mozz. on top of this.
6. Add 1/3 of the sauce mixture.
7. Add two more noodles, then repeat steps 5-6.
8. Add two more noodles. Spread the remaining 1/3 of the sauce on top, the remaining 1/3 of mozz, and the remaining 1/2 ounce of grated parmesan.
9. Bake for 20 minutes until the lasagna is warmed through and the top is beginning to brown.
Feel free to add additional veggies to the sauce mixture! Also, using a home-made tomato sauce or modifying the cheese may help to reduce the sodium content. Serve with a fresh green salad, dressed with balsamic vinegar!
Makes 6 servings....but you might want seconds!
Number of Servings: 6
Recipe submitted by SparkPeople user KMKANE15.
1. Boil a pot of water and cook lasagna noodles as directed on the package. I add a little oil to the water to keep the noodles from sticking.
2. In a saucepan, heat the onions and garlic in the olive oil over medium heat until the onions are translucent. Add the bell pepper and cook for another minute, then add the sauce and reduce heat to a simmer. (You could also add whatever other veggies you want to this mixture!)
3. Defrost the spinach and wring dry in a dish towel. Mix thoroughly with the ricotta and half of the parmesan.
And now the assembly...
4. Spray a glass or ceramic loaf pan (or other oven-friendly dish) with non-stick cooking spray. Place two noodles in the bottom of the pan.
5. Spread half of the spinach-ricotta mixture on top of the noodles. Sprinkle 1/3 of the shredded mozz. on top of this.
6. Add 1/3 of the sauce mixture.
7. Add two more noodles, then repeat steps 5-6.
8. Add two more noodles. Spread the remaining 1/3 of the sauce on top, the remaining 1/3 of mozz, and the remaining 1/2 ounce of grated parmesan.
9. Bake for 20 minutes until the lasagna is warmed through and the top is beginning to brown.
Feel free to add additional veggies to the sauce mixture! Also, using a home-made tomato sauce or modifying the cheese may help to reduce the sodium content. Serve with a fresh green salad, dressed with balsamic vinegar!
Makes 6 servings....but you might want seconds!
Number of Servings: 6
Recipe submitted by SparkPeople user KMKANE15.
Nutritional Info Amount Per Serving
- Calories: 219.0
- Total Fat: 3.9 g
- Cholesterol: 17.4 mg
- Sodium: 488.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.1 g
- Protein: 17.3 g
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