Spinach Lasagna

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Spinach Lasagna

 

2 oz. lasagna noodles

3 tbsp. low-fat or nonfat ricotta cheese

1 cup frozen spinach

1 tsp. egg replacer

1 clove garlic

3/4 cup tomato sauce, low sodium

1 tsp. dried basil

2 1/2 oz. low-fat or fat-free shredded Mozzarella cheese

1 tsp. low-sodium parmesan cheese

1/4 tbsp. olive oil

 

Pre-heat oven to 350, Cook wide lasagna noodles according to package directions,

Place cooked noodles in a single layer on waxed paper and cut them in half,

reserve.

Spray a small loaf pan lightly with cooking spray. In a small bowl, whisk egg

replacer together with 2 tablespoons of water. In a microwave-safe dish, thaw

spinach and press water out. Mince garlic, set aside.

In a small bowl, combine ricotta, spinach and egg replacer, and reserve. Heat

oil in a small nonstick saucepan over low-medium heat and sauté garlic briefly,

about 1-2 minutes. Add tomato sauce and basil, lower heat and simmer uncovered

for about 2-3 minutes.

 

To assemble lasagna: spread 2-3 teaspoons of tomato sauce evenly on bottom of a

small loaf pan. Layer in the following order: half a noodle, ricotta mixture,

mozzarella and tomato sauce. Repeat layering with remaining ingredients, ending

with the remaining sauce. Cover with foil and bake 10 to 15 minutes. Uncover,

bake an additional 4 to 6 minutes or until bubbly. Sprinkle with Parmesan

cheese; let stand 5 minutes and serve.

Calories 565, Total Fat 14g,

 

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