Please consult the OU's guidelines for checking fruits and vegetables.

Low Fat Spinach Lasagna (with Exchanges)
Low Fat Spinach Lasagna (with Exchanges) Dairy
Serves 6.

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.


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


Heat oven to 350. Have a 13×9-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.