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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This spinach lasagna recipe is folate-rich and makes getting your Bs a simple matter. Ingredients:
cooking spray |
1 cup chopped onion |
1 cup sliced mushrooms |
3 ounces 1/3-less-fat cream cheese (about 1/3 cup) |
1 (12-ounce) container 1% low-fat cottage cheese |
1/3 cup low-fat sour cream |
1/2 cup grated parmesan cheese |
2 large eggs |
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry |
12 cooked lasagna noodles |
1 (27.5-ounce) jar low-fat chunky mushroom pasta sauce |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside.
3. Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
4. Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
5. Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.
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