Low-Fat Spinach Lasagna
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 degrees. Have a 13 x 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 and 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. Serves 6. Per serving: 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.