Spinach Lassagna
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cottage cheese
low-fat |
*
|
| 10 | ounces |
spinach
frozen |
|
| ½ | cup |
liquid egg substitute
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
| 2 | cups |
spaghetti sauce
|
|
| 9 | each |
lasagna noodles
cooked |
*
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cottage cheese
low-fat |
*
|
| 289 | ml/g |
spinach
frozen |
|
| 118 | ml |
liquid egg substitute
|
|
| 5 | ml |
italian seasoning
|
*
|
| 473 | ml |
spaghetti sauce
|
|
| 9 | each |
lasagna noodles
cooked |
*
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 45 | ml |
Parmesan cheese
grated |
|
Directions
Thaw spinach and drain well.
Combine spinach, cottage cheese, egg substitute, and italian seasonings in a large mixing bowl and stir to blend well.
Spread ½ cup spaghetti sauce in the bottom of a 13x9x2 inch baking dish . Layer ⅓ each of the noodles, spinach mixture and sauce.
Repeat twice. Sprinkle mozzarella and parmesan over the top.
Cover and bake at 375℉ (190℃). for 20 minutes, uncover and bake an additional 25 minutes.
Remove from oven and allow to stand 10 minutes before serving.
