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SPINACH LASAGNA

Prep: 20 min Bake: 50 min
Cost per Serving: $2.03

All three colors of the Italian flag in luscious layers.

 3 cups (24 ounces) nonfat ricotta cheese 
 3/4 cup grated Parmesan cheese, reserve 2 tablespoons 
for top
 Whites from 2 large eggs
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1 jar (26 ounces) fat-free spaghetti sauce
 9 curly-edge lasagna noodles (about 10 ounces), cooked 
and drained according to package
directions
 1 package (10 ounces) frozen chopped spinach, thawed 
and squeezed dry
 8 ounces reduced-fat mozzarella cheese, shredded (2 
cups), reserve 1/2 cup for top

1. Heat oven to 350 F. Have a 13x9-inch baking dish 
ready.
2. In a medium-size bowl, mix ricotta cheese, Parmesan, 
egg whites, salt and pepper
until blended.
3. Spread 1/4 cup spaghetti sauce in bottom of baking 
dish. Cover with a layer of cooked
lasagna noodles.
4. Spread 1/2 the ricotta mixture over noodles, then 
half the spinach and shredded
mozzarella and half the remaining sauce.
5. Continue layering with more noodles, remaining ricotta 
mixture, spinach and
mozzarella. Top with remaining noodles and sauce.
6. Sprinkle with reserved Parmesan and mozzarella cheese.
7. Cover and bake 30 minutes then uncover and bake 20 
minutes or until bubbly around
edges.

* Serves 6. Per serving: 462 cal, 40 g pro, 53 g car, 
8 g fat, 21 mg chol, 1,299 mg sod.
Exchanges: 2 starch/bread, 2 vegetable, 3 lean meat, 
1 dairy/skim milk






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