Spinach Lasagna - Low Sodium
- Number of Servings: 6
Ingredients
Meat Sauce500g Ground Chicken1 Large Sweet Onion2 cups Sliced Mushrooms3 Cups Strained Tomatoes (1 Pomi box is great)6 Tbsp Shredded Parmesan Cheese (Use half if powdered)6 Cloves Garlic1 Tbsp Dried Oregano1 Tbsp Dried Basil1 Tbsp Dried Parsley1 Tbsp Italian HerbsCheese Mix2 pkg Frozen Spinach (300g) This can be doubled400g Ricotta (Light)1 Egg2 Tbsp Garlic Powder6 Tbsp Shredded Parmesan Cheese (Use half if powdered)Additional6 Cheese Slices- 2% milk265g Lasagna Whole Pasta Noodles (Catelli Healthy Harvest) - Weight is the dry measurementMakes 6 Large Servings
1) Cook Pasta until desired tenderness. Drain water from Pasta, and add cold water to cool down noodles. Leave noodles in the cold water until you are ready to assemble the lasagna. At that time you will want to drain the water and remove excess moisture from the noodles.
2) Cook the ground chicken in a skillet/frying pan until half done. Add mushrooms, onions and garlic cloves. When the chicken is done cooking, add the strained tomatoes, basil, parsley, Italian herbs, six Tbsp of Parmesan cheese and powdered garlic to taste. Stir together until mixture is warm, and remove from heat. If the meat sauce seems too thick, add some water to it. Typically the moisture from the onions and mushrooms will be enough.
3) Microwave spinach for 7 minutes on high, and allow another five or ten minutes to cool down. Remove from microwave and press out excess moisture. I tend to place the spinach into a bowl, and take another of the same size to squeeze out the moisture.
4) Mix together Garlic powder, 6 Tbsp Parmesan, Ricotta, Spinach, Oregano and the Egg.
5) Add a very small layer of sauce on the bottom of the pan. You can add water to help spread it out, as this layer is to assist in preventing the noodles from sticking to the bottom.
6) Add a layer of noodles followed by 40% of the sauce. Add another layer of noodles, and then the cheese mixture. Add a third layer, and put on another 40% of the sauce. Layer your final layer of noodles and add the remaining 20% of the sauce and the cheese. Spread the cheese slices out as they will make good portion guidelines.
7) Put into the oven and bake at 350F for 30-45 minutes. (The lasagna will be more juicy at 30 minutes.)
8) Let lasagna cool for ten minutes before cutting
Number of Servings: 6
Recipe submitted by SparkPeople user SYMUX2001.
2) Cook the ground chicken in a skillet/frying pan until half done. Add mushrooms, onions and garlic cloves. When the chicken is done cooking, add the strained tomatoes, basil, parsley, Italian herbs, six Tbsp of Parmesan cheese and powdered garlic to taste. Stir together until mixture is warm, and remove from heat. If the meat sauce seems too thick, add some water to it. Typically the moisture from the onions and mushrooms will be enough.
3) Microwave spinach for 7 minutes on high, and allow another five or ten minutes to cool down. Remove from microwave and press out excess moisture. I tend to place the spinach into a bowl, and take another of the same size to squeeze out the moisture.
4) Mix together Garlic powder, 6 Tbsp Parmesan, Ricotta, Spinach, Oregano and the Egg.
5) Add a very small layer of sauce on the bottom of the pan. You can add water to help spread it out, as this layer is to assist in preventing the noodles from sticking to the bottom.
6) Add a layer of noodles followed by 40% of the sauce. Add another layer of noodles, and then the cheese mixture. Add a third layer, and put on another 40% of the sauce. Layer your final layer of noodles and add the remaining 20% of the sauce and the cheese. Spread the cheese slices out as they will make good portion guidelines.
7) Put into the oven and bake at 350F for 30-45 minutes. (The lasagna will be more juicy at 30 minutes.)
8) Let lasagna cool for ten minutes before cutting
Number of Servings: 6
Recipe submitted by SparkPeople user SYMUX2001.
Nutritional Info Amount Per Serving
- Calories: 592.5
- Total Fat: 21.4 g
- Cholesterol: 140.8 mg
- Sodium: 665.3 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 10.0 g
- Protein: 45.0 g
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