Spinach Lasagna(Lo-Cal)
Spinach Lasagna(Lo-Cal) is an moderately easy dinner. Made with 2 c. frozen chopped spinach (one 10 oz. pkg.), thawed and squeezed dry, 2 c. nonfat ricotta cheese, 1 large egg, beaten, 2 tbsp. chopped fresh parsley and 1/2 tsp. garlic powder, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Preheat oven to 350Β°.
In small bowl, combine spinach, Ricotta, egg, parsley and garlic powder.
Spread 1 cup tomato sauce in 13 x 9-inch baking dish; top with 4 lasagna noodles, overlapping if necessary.
(Be careful that noodles do not touch outside edges of dish).
Spread 1 cup sauce over noodles.
Layer with 1/3 Ricotta mixture; sprinkle with 1/3 Mozzarella.
Repeat, layering twice with remaining ingredients.
Sprinkle evenly with Parmesan cheese.
Cover with foil; bake 25 minutes.
Remove foil and bake 5 to 10 minutes longer, until browned.
Let stand 5 minutes.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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