Lickety-Split Spinach Lasagna

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

8 servings.

Ingredients:

1 (1.5 oz.) pkg. dry spaghetti sauce mix1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 3/4 cup cold water
2 eggs
1 1/2 lb. non-fat cottage cheese
1/2 cup grated parmesan
1 (10 oz.) pkg. frozen chopped spinach
1 teaspoon pepper
8 oz. fat-free mozzarella cheese
1/2 lb. lasagna noodles, uncooked

Directions:

1) Empty spaghetti sauce mix into saucepan; add tomato sauce, tomato paste, and water. Heat, stirring, until well blended. Remove from heat.
2) Beat eggs in a large bowl and add cottage cheese, 1/4 cup parmesan cheese, spinach, and pepper. Mix thoroughly.
3) Lightly grease bottom of 9 x 13-inch baking dish.
4) Cover bottom of baking dish with a little sauce. Layer noodles, half of the cheese-spinach mixture, half of the mozzarella cheese and half of the tomato sauce. Repeat steps.
5) Sprinkle top with remaining 1/4 cup of parmesan cheese.
6) Cover dish with aluminum foil and bake at 350 for 60 minutes or until noodles are tender.
7) Let stand 10 minutes before cutting in squares and serving.

Nutrition Facts:

Calories: 195 Fat: 3.5 grams Cholesterol: 64 mg Sodium: 924 mg

Source:

Recipe Modified by Tiffany Steers, M.S., R.D., L.D.