• Feb. 1, 2008
Spinach Lasagna
Here's another yummy recipe. Tonight is my second time making it because everyone liked it so much. This makes 8 servings at 5pts per serving.
8 oz pkg of sliced mushrooms 0pts
2 cloves garlic, minced 0pts
3 egg whites 1pt
10 oz pkg chopped spinach, thawed and well drained 0pts
15 oz container part skim ricotta cheese 14pts
1 c 2% reduced fat shredded mozzarella cheese, divided 8pts
1/3 c grated parmesan 3pts
9 whole wheat lasagna noodles (7.5oz) 15pts
2 c spaghetti sauce 2pts
Preheat the oven to 350 degrees. Cook the noodles as directed on the package. (I used Healthy Harvest noodles from Wal-mart.) Cook the spinach and mushrooms with the garlic in a nonstick pan about 5-8 minutes on med-high.
Lightly beat the egg whites in a medium bowl. Or you can use the pot the noodles cooked in if they're done by now. Less dishes to wash! Add the spinach mixture to the eggs. Stir in half of the mozzarella and parmesan cheeses. Add the ricotta cheese and mix well.
Put a few spoonfulls of spaghetti sauce on the bottom of an 8 1/2 by 11 pan. (to keep the noodles from sticking) Add a layer of noodles, then half of the spinach mixture, then about 3/4 cup of sauce. Repeat the layers saving a small amount of sauce for the top. After your top noodle layer, spread the rest of the sauce over the noodles and top with the leftover cheese. Cover with tinfoil and heat for 30-40 minutes.
Edited on Feb 2nd
I made this with the full 8 oz of mushrooms cut up into small pieces, but it was too many mushrooms for me. Next time I will only use half that many. Also this time I used a store brand of ricotta cheese. The name brand is much better.
