This tasty Italian classic is loaded with vitamins, minerals and fiber, and is great as a freeze-and-reheat meal. You can also make this lasagna in a snap since the recipe calls for oven-ready noodles and frozen spinach. The dry noodles will absorb liquid during cooking, keeping the lasagna from being runny. Because this dish is great for leftovers, you can make it on a day when you have time to cook and freeze individual servings for later.
Per Serving: 217 calories, 24g carbs, 12g protein, 8g fat (4g saturated fat), 3g fiber, 417mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) without the parsley & basil on top. Those on a dairy restriction need to use lactose free cheeses!!!