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Whole Wheat Spinach Lasagna |
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Ingredients: |
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1, 8 ounce package whole wheat lasagna, cooked slightly |
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1, 9 ounce package frozen raw spinach |
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1/2 cup grated Parmesan cheese |
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3 large eggs |
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3 cups low-fat cottage cheese |
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3 cups pasta sauce, pre-made |
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3 cups grated low-moisture, part skim mozzarella cheese |
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Directions: Preheat oven to 325°F. |
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In medium mixing bowl, beat eggs; add cottage cheese and |
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Parmesan cheese. Spray a 13 x 9 -inch glass baking dish with |
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non-stick cooking spray. |
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Put one layer of slightly cooked lasagna noodles flat across the bottom of the |
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baking dish. Add ½ the leaf spinach, pressing down lightly and evenly over |
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noodles. Top with another layer of lasagna noodles. Top this layer of noodles |
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with the cottage cheese mixture; add the remaining spinach. Then add the last of |
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the lasagna noodles laid evenly on top of spinach. Spread pasta sauce evenly |
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over the top; sprinkle with mozzarella cheese. Press down lightly. |
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Make a foil tent, using foil sprayed with cooking spray and keeping foil off |
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the center of the lasagna. Secure sides tightly over baking dish. |
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Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for |
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a few minutes at the end of baking time. |
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Allow to sit for 10 to15 minutes before serving. Cut in 10 pieces (for dinner |
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serve with a green salad and perhaps a slice of bread and a very light dessert). |
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Servings: Provides 10 servings |
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Calories: 373 calories/serving |
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Nutrition: One serving provides approximately: 373 calories, 33 g protein, 33 g |
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carbohydrates, 3 g fiber, 12 g fat (7 g saturated), 110 mg cholesterol, 142 mcg |
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folate, 3 mg iron and 671 mg sodium. |
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Source: Wheat Foods Council |
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