Easy Spinach Lasagna

Easy Spinach Lasagna

Ingredients

12 dry, oven-ready lasagna noodles
1 1/2 cup of lowfat ricotta cheese
1 cup of lowfat, shredded mozzarella cheese
1 egg
1 tsp. dried basil
salt and fresh, ground black pepper to taste
1/4 tsp. of dried oregano
2 tsp. of extra virgin olive oil
1 small onion, chopped
3 - 4 cloves of garlic, minced
3 cups of lowfat marinara sauce
1/4 cup of grated Parmesan or Romano cheese
1/4 tsp. of nutmeg
2 (10 oz.) packages of frozen chopped spinach
thawed and drained well
Fresh chopped parsley or basil (optional garnish)

How we make it

Preheat oven to 375°. Heat oil in a large skillet over medium heat.
Add onion and garlic and cook until onion turns opaque(about 4 min.).
Add spinach and nutmeg and cook until liquid is absorbed, stirring
constantly (about 3 or 4 minutes).

Remove and spread into shallow dish and allow to cool. Meanwhile, in a
medium bowl combine the ricotta, mozzarella, egg, oregano, basil, salt
and pepper.

Set aside about 1 cup of marinara sauce. In a shallow casserole dish pour
a "coating" of marinara sauce to cover the bottom. Add three uncooked
lasagna noodles. Top with one third of the spinach and then one third
of the cheese mixture. Continue this layering process three times. Pour
reserved marinara over the top and sprinkle with Parmesan.

Cover dish with foil and bake for 30 minutes. Remove foil and continue
baking another 12 to 15 minutes.

Remove from oven and let stand for about 20 minutes before slicing.

Makes about 12 servings.

Per serving: 228 calories, 8g. fat