Ingredients
- 12 uncooked lasagna noodles
- 2 packages. frozen chopped spinach, thawed and squeezed dry
- 2 cartons fat-free ricotta cheese (15oz. each)
- 1 egg
- 1 egg white
- 1 cup grated Parmesan cheese, divided
- 1 garlic clove, minced
- 1 tsp. dried basil
- 1/2 tsp. pepper
- 1/4 tsp. ground nutmeg
- 3 cups shredded part-skim mozzarella cheese
- 2 cans tomato sauce (15oz. each)
Directions
Cook noodles according to package directions. Rinse in cold water; drain well. 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.
In a 9x13 inch baking dish coated with nonstick cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times. Bake, uncovered, at 375 degrees F for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.
By Robin from Washington, IA
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