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!!!
2 tsp oil
1 small onion, chopped
3-4 garlic cloves, minced
3 cups lowfat prepared marinara sauce
12 pieces dry oven-ready lasagna noodles
¼ cup grated Parmesan or Romano cheese
1 cup shredded part-skim mozzarella cheese
2 (10oz) packages frozen chopped spinach, thawed and well drained
1 tsp dry oregano
1 tsp dry basil
Salt and freshly ground pepper to taste
¼ tsp nutmeg
1 ½ cups part-skim ricotta cheese
Fresh chopped parsley or basil (optional)
- Preheat oven to 375 degrees.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to turn opaque, about 3-4 minutes. Add the spinach and nutmeg and cook, stirring, until the liquid is absorbed, about 3 minutes. Remove and spread the mixture into a shallow dish to allow it to cool, about 15 minutes. Meanwhile, in a medium bowl, combine the ricotta, mozzarella, egg, oregano, basil, salt and pepper.
- Set aside ½ cup of marinara sauce for the top of the lasagna. In a 9x13-inch glass-baking pan, pour a thin coating of marinara sauce. Cover it with 3 uncooked lasagna noodles. Top the noodles with one third of the spinach, followed by on-third of the cheese mixture. Repeat the layering process, beginning with the sauce, three times. Pour the reserved ½ cup of marinara sauce over the top and sprinkle it with Parmesan cheese. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking until the noodles are cooked through, 12-15 minutes. Let it cool and cut in into sections. Sprinkle with fresh chopped parsley and basil, if desired.
Recipe from: www.AICR.org