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Spinach Lasagna

"Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you," writes E. Marie Goetz of Morgantown, Kentucky.

12 ServingsPrep: 25 min. Bake: 45 min. + standing

Ingredients

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 egg
1 egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

Directions

Cook noodles according to package directions. Rinse in cold water;
drain well.
In a large bowl, combine the spinach, ricotta cheese, egg, egg white,
1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine
mozzarella cheese and remaining Parmesan cheese.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer
three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4
cup cheese mixture. Repeat layers three times.
Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let

2 of 2

Spinach Lasagna (continued)

Directions (continued)

stand for 10-15 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 300 calories, 8 g fat (5 g saturated fat), 53 mg cholesterol, 753 mg sodium, 31 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.