Lite Lasagna
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
spinach
raw, fresh, |
|
| 4 | each |
lasagna noodles
cooked |
*
|
| 2 | each |
scallions, spring or green onions
finely minced |
|
| ½ | cup |
ricotta cheese
part-skim |
|
| ½ | cup |
tomato sauce
|
|
| ½ | cup |
broccoli florets
fine chop |
|
| 4 | teaspoon |
mozzarella cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
spinach
raw, fresh, |
|
| 4 | each |
lasagna noodles
cooked |
*
|
| 2 | each |
scallions, spring or green onions
finely minced |
|
| 118 | ml |
ricotta cheese
part-skim |
|
| 118 | ml |
tomato sauce
|
|
| 118 | ml |
broccoli florets
fine chop |
|
| 2E+1 | ml |
mozzarella cheese
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Pat the noodles dry, then lay them out on the counter.
In a medium bowl fold together the riccota, broccoli, spinach and scallions.
Divide this mixture evenly between the noodles, spreading it out with the back of a spoon.
Roll up the noodles as you would a jelly roll, then set them in a baking dish that's been sprayed with nonstick vegetable spray.
Pour on the tomato sauce, sprinkle on the cheese, and bake until cooked through and the cheese has melted, about 20 minutes.
Serve warm.
