Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 c Frigo Fat Free Ricotta3 cups Cottage Cheese2 10 oz pkgs Frozen Spinach, thawed16 oz Mozarella Part Skim1 26 oz jar Classico Fire Roasted Tomato and Garlic pasta sauce2 8 oz pkgs Hodgson Mill Whole Wheat Lasagna3 cloves Garlic, diced1 tsp Marjoram, dried1 tsp Thyme, ground1 tsp Rosemary, dried1 tsp Savory, ground1 tsp Sage, ground1 tsp Oregano, ground1 tbsp Basil
Preheat oven to 350 degrees. Bring enough salted water to a boil in a large stock pot, should cover most of the noodles. Add noodles and cook 7 to 9 minutes, al dente.
Drain cottage cheese in a callender, rinse with cold water. In a large bowl, combine cottage cheese, ricotta, 8 oz mozarella, garlic and spices. Drain spinach in callender and squeeze out excess water. Add spinach to cheese mixture and mix well to combine.
Drain noodles in callender. On wax paper lay out noodles, let cool slightly. Spread cheese and spinach mixture on each noodle, about 1/8 of a cup on each. Roll each noodle from one end to the other, forming a small tube. In an 9x13 oblong pan, spread about 1/2 cup of Classico tomato sauce on the bottom. Add rolled past tubes and arrange tightly in pan. Poor remaing sauce on top of noodles and top with remaining mozarella cheese.
Bake 35 to 45 minutes until lightly browned and bubbling. Allow to stand 15 minutes. Cut into squres to serve
Number of Servings: 12
Recipe submitted by SparkPeople user KATCH70.
Drain cottage cheese in a callender, rinse with cold water. In a large bowl, combine cottage cheese, ricotta, 8 oz mozarella, garlic and spices. Drain spinach in callender and squeeze out excess water. Add spinach to cheese mixture and mix well to combine.
Drain noodles in callender. On wax paper lay out noodles, let cool slightly. Spread cheese and spinach mixture on each noodle, about 1/8 of a cup on each. Roll each noodle from one end to the other, forming a small tube. In an 9x13 oblong pan, spread about 1/2 cup of Classico tomato sauce on the bottom. Add rolled past tubes and arrange tightly in pan. Poor remaing sauce on top of noodles and top with remaining mozarella cheese.
Bake 35 to 45 minutes until lightly browned and bubbling. Allow to stand 15 minutes. Cut into squres to serve
Number of Servings: 12
Recipe submitted by SparkPeople user KATCH70.
Nutritional Info Amount Per Serving
- Calories: 327.3
- Total Fat: 9.1 g
- Cholesterol: 24.8 mg
- Sodium: 434.3 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 5.4 g
- Protein: 25.2 g
Member Reviews