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Spinach Lasagna Recipe

Spinach Lasagna Recipe

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. —E. Marie Goetz, Morgantown, Kentucky
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing YIELD:12 servings

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

  • 1. Cook noodles according to package directions. Rinse in cold water; drain well.
  • 2. 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.
  • 3. 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.
  • 4. Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting. Yield: 12 servings.

Nutritional 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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.