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Spinach Lasagna

Yield 8 servings
This spinach lasagna recipe is folate-rich and makes getting your Bs a simple matter.

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
  • 1 (12-ounce) container 1% low-fat cottage cheese
  • 1/3 cup low-fat sour cream
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 12 cooked lasagna noodles
  • 1 (27.5-ounce) jar low-fat chunky mushroom pasta sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese

Nutrition Information

  • calories 413
  • caloriesfromfat 29 %
  • fat 13.3 g
  • satfat 7.5 g
  • monofat 3.7 g
  • polyfat 0.9 g
  • protein 26.7 g
  • carbohydrate 47.9 g
  • fiber 5.3 g
  • cholesterol 90 mg
  • iron 4.2 mg
  • sodium 834 mg
  • calcium 400 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside.

  3. Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.

  4. Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.

  5. Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.