Low Fat Recipe - Light and Healthy Spinach Lasagna Recipe
As a really delicious alternative to traditional meat-filled lasagna, this light vegetarian version is low in saturated fat. Substitute two egg whites for the whole egg to cut the level of saturated fat and cholesterol even further.
Ingredients
- 26 ounces spaghetti sauce - fat free or light
- 1 egg
- 2 cups cottage cheese - fat free or ricotta
- 1 package frozen spinach - thawed, drained, and chopped
- 1 package mozzarella cheese - fat free
- 1/4 cup parmesan cheese - shredded
- 1 package lasagna noodles, uncooked (or cooked according to package directions)
- 1 teaspoon garlic salt
Container:9x13x2 baking dish, medium bowl
Directions
- Combine egg, cottage cheese, spinach, and garlic salt.
- Spread 3/4 cup spaghetti sauce on bottom of lightly sprayed baking dish. Layer 3 uncooked noodles, 1/3 spinach mixture, 1/3 mozzarella cheese, and 1/3 spaghetti sauce.
- Repeat layers 2 more times ending with spaghetti sauce.
- Top with parmesan cheese.
- Cover with aluminum foil and bake at 350° for 1 hour.
- Let stand 10 minutes before serving.
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