Low-Fat Spinach Lasagna
Introduction
Great for potlucks, this lasagna is lighter than most but still cheesy and delicious.
Ingredients
2 cups cottage cheese, 1% milkfat (not packed)
1 large egg or equivalent egg substitute
2 cups part-skim mozzarella cheese
1 jar spaghetti/marinara sauce (tomato sauce)
10 ounces Fresh Express Baby Spinach
9 lasagna noodles
1 cup water
1/8 tsp black pepper
3/4 tsp oregano, ground
1 large egg or equivalent egg substitute
2 cups part-skim mozzarella cheese
1 jar spaghetti/marinara sauce (tomato sauce)
10 ounces Fresh Express Baby Spinach
9 lasagna noodles
1 cup water
1/8 tsp black pepper
3/4 tsp oregano, ground
Directions
Preparation: In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings.
Spray cooking spray on a lasagna tray or 13x9x2 baking dish. Layer 1/2 cup sauce, 3 noodles and 1/2 cheese mixture. Repeat layer.
Top with remaining noodles then sauce and sprinkle with 1 cup of mozzarella.
You can also sprinkle grated Parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. This will prevent the cheese from sticking to the foil.
Cover with foil and bake at 350* for 1 hour to 1 hour 15 minutes, or until lasagna is bubbly.
Let stand for 15 minutes before serving.
Note: You can also substitute chopped broccoli for the spinach.
Spray cooking spray on a lasagna tray or 13x9x2 baking dish. Layer 1/2 cup sauce, 3 noodles and 1/2 cheese mixture. Repeat layer.
Top with remaining noodles then sauce and sprinkle with 1 cup of mozzarella.
You can also sprinkle grated Parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. This will prevent the cheese from sticking to the foil.
Cover with foil and bake at 350* for 1 hour to 1 hour 15 minutes, or until lasagna is bubbly.
Let stand for 15 minutes before serving.
Note: You can also substitute chopped broccoli for the spinach.
Number of Servings: 8
