AICR Easy Spinach Lasagna - Veggie

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AICR Easy Spinach Lasagna - Veggie

2 tsp. oil

1 small onion, chopped

3-4 garlic cloves, minced

2 (10 oz.) packages frozen chopped spinach, thawed and well drained

1/4 tsp. nutmeg

1 1/2 cups part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

1 egg

1 tsp. dry oregano

1 tsp. dry basil

Salt and freshly ground pepper to taste

3 cups lowfat prepared marinara sauce

12 pieces dry oven-ready lasagna noodles

1/4 cup grated Parmesan or Romano cheese

Fresh chopped parsley or basil (optional)

 

 

 

 

 

Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium

heat. Add the onion and garlic and cook until the onion begins to turn opaque,

about 3 to 4 minutes. Add the spinach and nutmeg and cook, stirring, until the

liquid is absorbed, about 3 minutes. Remove and spread the mixture into a

shallow dish to allow it to cool, about 15 minutes. Meanwhile, in a medium bowl,

combine the ricotta, mozzarella, egg, oregano, basil, salt and pepper.

 

Set aside one-half cup of marinara sauce for the top of the lasagna. In a 9 x

13-inch glass-baking pan, pour a thin coating of marinara sauce. Cover it with

three uncooked lasagna noodles. Top the noodles with one third of the spinach,

followed by one-third of the cheese mixture. Repeat the layering process,

beginning with the sauce, three times. Pour the reserved half-cup of marinara

sauce over the top and sprinkle it with Parmesan cheese. Cover the dish with

foil and bake for 30 minutes. Remove the foil and continue baking until the

noodles are cooked through, 12 to 15 minutes. Let it cool and cut it into

sections. Sprinkle with fresh chopped parsley and basil, if desired.

 

Makes 12 servings. Per serving: 217 calories, 8 g. total fat (4 g. saturated

fat), 24 g. carbohydrate, 12 g. protein, 3 g. dietary fiber, 417 mg. sodium.

 

Source: American Institute Cancer Research, Tuesday April 18, 2006, Issue No. 84

 

Formatted by Chupa Babi in MC: 04.18.06

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