- Exchanges Per Serving for this 6-serving 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 oz.) nonfat ricotta cheese
- ¾ cup grated Parmesan cheese, reserve 2 Tablespoons for top
- Whites from 2 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (26 oz.) jar fat-free spaghetti sauce
- 9 curly-edge lasagna noodles (about 10 oz.)
- 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 8 oz. reduced-fat mozzarella cheese, shredded (2 cups), reserve ½ cup for top
- Cook and drain lasagna noodles according to package directions. Set aside.
- Heat oven to 350°F. 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 the edges.
Insect prone vegetables are not made permissible by the freezing process. These vegetables should only be purchased when bearing proper certification. Uncertified frozen varieties such as spinach, asparagus and broccoli are most difficult to check thoroughly. They are therefore not recommended.