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Spinach Lasagna

Yield 8 servings
Prep: 20 minutes Cook: 30 minutes

Ingredients

  • 2 cups 1% low-fat cottage cheese
  • 1/2 cup egg substitute
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained well
  • 1 (25 3/4-ounce) jar fat-free spaghetti sauce with mushrooms
  • 9 cooked lasagna noodles (cooked without salt or fat)
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 278
  • caloriesfromfat 22 %
  • fat 6.9 g
  • satfat 4.1 g
  • protein 23.6 g
  • carbohydrate 30.2 g
  • fiber 3.6 g
  • cholesterol 22 mg
  • sodium 803 mg

How to Make It

  1. Combine first 3 ingredients in a medium bowl; stir well, and set aside.

  2. Spread 1/2 cup spaghetti sauce in a 13- x 9- x 2-inch baking dish. Place 3 noodles over sauce; spoon one-third of spinach mixture over noodles. Top with one-third of remaining spaghetti sauce, 1/2 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Repeat procedure twice with remaining noodles, spinach mixture, spaghetti sauce, 1 cup mozzarella, and remaining Parmesan cheese. Top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until thoroughly heated. Let stand 10 minutes.

Cooking Light The Lazy Gourmet