| 1 pound Lasagna noodles 20 ounce Frozen chopped spinach 2 pounds Fat-free ricotta cheese 1 Egg 1 Egg white 1 cup Parmesan cheese grated 1 1/2 teaspoons Salt 1/2 teaspoon Pepper 1 clove Garlic minced 1 teaspoon Dried basil 1/4 teaspoon Nutmeg ground 1/2 pound Part-skim mozzarella shredded 1/2 pound Fat-free mozzarella shredded 4 cups Tomato Sauce |
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| Instructions 1. Preheat oven to 375° 2. Prepare lasagna noodles according to package directions. Drain and rinse pasta when finished. 3. Defrost spinach using microwave or let it sit at room temperature. Do not cook spinach. Drain as much liquid from spinach as possible. 4. Combine ricotta, spinach, whole egg, egg white, ¼ cup Parmesan, salt, pepper, garlic, basil and nutmeg. In a separate bowl, combine the two mozzarellas. 5. Layer the lasagna in a lasagna pan (9x13x3) in the following order, going from the bottom to the top: 1 cup of tomato sauce, 1 layer of overlapping lasagna noodles, half of ricotta mix, one-third of mozzarella mix, one fourth cup of Parmesan. Continue laying until all items are used up. 6.Bake uncovered for forty-five minutes. If top starts to overbrown during baking, cover. Let stand 5-10 minutes before serving. |
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