Monday, February 14, 2011

Yummy Low-Fat Spinach Lasagna

Traditional lasagna is filled with a lot of fat, which we all don't need. This is a great vegetarian meal. A great recipe to make ahead of time and freeze.

Yummy Low-Fat Spinach Lasagna  

9 dried, ready to cook lasagna noodles
2 large bunches spinach, about 2 lbs, stemmed and washed
3 cups (24 oz.) fat-free or low-fat ricotta
1 1/2 cups (6 0z) shredded nonfat mozzarella
1/4 cup freshly grated parmesan cheese
1/2 cup fresh basil, chopped
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
3 cups (24 oz.) low-fat tomato sauce (Healthy Choice has one)
cooking oil spray
freshly ground black pepper to taste

1. Preheat oven to 350. Place the fresh, rinsed spinach in a non-stick skillet and cook until just wilted. Add water to pan if the leaves begin to stick.
2. In a large bowl combine the spinach with the ricotta. Add the Parmesan, basil, nutmeg, and salt. Season with black pepper to taste. Set aside
3. Spray a 9"x13" lasagna pan with cooking spray and then spread 1 cup of the tomato sauce. On top of the sauce place 3 lasagna noodles to cover the pan.
4. Spoon a third of the ricotta mixture over the sauce. Sprinkle 1/2 cup of the mozzarella over the ricotta.
5. Cover with 3 more lasagna noodles and again layer with 1 cup of sauce, 1/3 ricotta mixture, and 1/2 cup of the mozzarella. Repeat step 5 one more time.
6. Cover top layer of noodles with remaining sauce and sprinkle remaining mozzarella.
7. Cover pan with foil and bake 40 minutes. Remover the foil and bake another 10 minutes, or until the top is lightly browned. Let cool for 15 minutes before serving.

1 comment:

Christina's Blog said...

I had to revise this just now because I just realized that I accidently posted the old post with the wrong ingredients. The new post shows the shredded mozzarella as 1 1/2 cups and the 1/4 cup as parmesan.