Spinach Vegetable Lasagna |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This is a healthy and delicous recipe if you are dieting and love lasagna! Ingredients:
16 ounces fat-free cottage cheese |
16 ounces fat free mozzarella cheese, grated |
1/2 cup fat free egg substitute |
20 ounces frozen chopped spinach, defrosted and drained |
16 ounces whole wheat lasagna noodles |
32 ounces fat-free low sodium spaghetti sauce |
oregano |
pepper |
Directions:
1. Sauce: mix all the ingredients (except for noodles ) And 2/3 cup mozzarella in a large bowl.
2. Lightly spray a 9x13 inch pan with nonstick cooking spray.
3. Pour a thin layer of sauce on the bottom of the baking dish. Add 1/2 of the noodles, 1/2 of the remaining sauce, And repeat until all the noodles and sauce is used up.
4. Top with the remaining mozzarella.
5. Refrigerate overnight.
6. Before baking, pour 1 1/2 cups cold water around the edges of the pan, but not in the center.
7. Bake lightly covered, at 350 degrees for 1 hour, 15 minutes.
8. Let stand for 15 minutes.
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