Green Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 225.6
- Total Fat: 10.6 g
- Cholesterol: 21.2 mg
- Sodium: 236.3 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.7 g
- Protein: 14.3 g
View full nutritional breakdown of Green Lasagna calories by ingredient
Introduction
This lasagna replaces meat with spinach, making it much more healthy. This lasagna replaces meat with spinach, making it much more healthy.Number of Servings: 12
Ingredients
-
8 oz lasagna noodles (12 strips)
1 tsp canola oil
1 tsp olive oil
1 medium onion, chopped
1 garlic clove, minces
1 lb part-skim ricotta cheese
4 tbsp grated Parmesan cheese
10 oz frozen chopped spinach, thawed and well drained
2 egg whites, lightly beaten
freshly ground pepper to taste
1 tbsp dried parsley flakes
1/8 tsp grated nutmeg
7 cups meatless, sugar-free tomato sauce
6 oz part-skim mozzarella cheese, grated
Directions
Preheat the oven to 350*F.
Cook the lasagna noodles in salted boiling water for 8 minutes. (Adding 1 tsp canola oil to the water will prevent the noodles from sticking)
When cooked, drain immediately and lay flat to cool.
Heat the olive oil in a small skillet over medium heat and saute' the onion and garlic until softened. Set aside.
Combine the remaining ingredients except the tomato sauce and mozzarella in a large bowl.
Add onion and garlic. Mix well.
Coat a 9 x 13 x 2 - inch pan with nonstick cooking spray and spread 1/4 cup tomato sauce over the bottom of the pan. Place 3 strips of lasagna, sightly overlapping, on the bottom of the pan.
Spread one-fourth of the spinach-cheese mixture over the noodles and sprinkle with one-fourth of the grated mozzarella; cover with 1 cup of tomato sauce.
Repeat the sequence with three more layers, ending with tomato sauce.
Cover the pan with foil and bake for 40 minutes.
Uncover and continue baking another 10 to 15 minutes. Remove from the oven and allow to set for 5 minutes before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user WAIT2LOOSE.
Cook the lasagna noodles in salted boiling water for 8 minutes. (Adding 1 tsp canola oil to the water will prevent the noodles from sticking)
When cooked, drain immediately and lay flat to cool.
Heat the olive oil in a small skillet over medium heat and saute' the onion and garlic until softened. Set aside.
Combine the remaining ingredients except the tomato sauce and mozzarella in a large bowl.
Add onion and garlic. Mix well.
Coat a 9 x 13 x 2 - inch pan with nonstick cooking spray and spread 1/4 cup tomato sauce over the bottom of the pan. Place 3 strips of lasagna, sightly overlapping, on the bottom of the pan.
Spread one-fourth of the spinach-cheese mixture over the noodles and sprinkle with one-fourth of the grated mozzarella; cover with 1 cup of tomato sauce.
Repeat the sequence with three more layers, ending with tomato sauce.
Cover the pan with foil and bake for 40 minutes.
Uncover and continue baking another 10 to 15 minutes. Remove from the oven and allow to set for 5 minutes before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user WAIT2LOOSE.
