Main Dishes:

Spinach Lasagna

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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

Instructions

Cook noodles according to package directions. Rinse in cold water; drain well. In a large bowl, combine 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 13x9x2-inch baking dish, coated with nonstick spray, layer 3 noodles, 3/4 cup tomato sauce, 1 cup spinach mixture. Repeat layer 3 times. Bake uncovered at 375 degrees for 45-50 minutes. Yield: 12 servings.

Genevieve Waldbusser
Prophetstown