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
How to Make It
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.
I LOVE this recipe! I've made it countless times and still receive rave reviews. I've made this for a weeknight dinner or hosting a dinner party. I use 'no cook' lasagna noodles to save on time & add a can of 'no salt' diced tomatoes to the sauce. To satisfy my non-vegetarian husband I added crumbled MorningStar Italian Sausage. YUM!
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