Low Fat Spinach Lasagna (dairy) with Exchanges
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 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

Instructions

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

Serving Size

Serves 6.

Notes

Exchanges Per Serving for this (6 servings) recipe: 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. Frozen Chopped Spinach is an insect prone vegetable and is not made permissible by the freezing process. It is highly recommended that insect-prone frozen vegetables be purchased only when bearing proper certification, as they are most difficult to check thoroughly.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .