Cheesy Spinach Lasagna

To reduce sodium, omit Canadian bacon and salt.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 35 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 295
Caloriesfromfat 22 %
Fat 7.3 g
Satfat 4.3 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 24 g
Carbohydrate 33 g
Fiber 3.6 g
Cholesterol 42 mg
Iron 2.9 mg
Sodium 799 mg
Calcium 504 mg

Ingredients

9 uncooked lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 (16-ounce) container fat-free ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 (3-ounce) package Canadian bacon, chopped
1/2 small onion, diced
Vegetable cooking spray
1 (26-ounce) jar low-fat pasta sauce

Preparation

Cook pasta according to package directions; set aside.

Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 5 ingredients.

Sauté chopped Canadian bacon and diced onion in a skillet coated with cooking spray over medium heat 5 to 6 minutes or until onion is tender. Stir into cheese mixture.

Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish coated with cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce.

Bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese; bake 5 more minutes or until cheese melts. Let stand 5 minutes.

NOTE: Freeze individual portions as desired. To reheat, bake, covered at 300' for 1 hour.

Note:

September 2001