Ingredients
2
boxes of frozen spinach (or broccoli, 10- to 12-ounces), chopped
2
pounds low-fat ricotta cheese
1
whole egg plus 2 egg whites
4
cups of skim-milk mozzarella cheese, shredded
1
jar tomato/marinara sauce (32-ounce)
1
package lasagna noodles, uncooked (16 ounces)
1
cup of water, for cooking only
Directions
1.
Cook and drain spinach well, then set aside.
2.
Mix together ricotta cheese, eggs, pepper, garlic, oregano, basil, and only half of the mozzarella cheese. Add in spinach and mix again thoroughly.
3.
Coat lasagna pan with nonstick spray and preheat oven to 350 F.
4.
Cover the bottom of pan with tomato sauce and place down a layer of the uncooked lasagna noodles.
5.
Next, spread half of the spinach/cheese mixture evenly on top, and repeat the layers (noodles and then the remaining spinach/cheese mixture).
6.
Place one more layer of noodles on top (total of three noodle layers) and pour on the remaining tomato sauce.
7.
Sprinkle on the other half of the mozzarella cheese. Last, pour the water around the edge of the pan (this will cook the noodles), and cover tightly with aluminum foil. Bake for 1 hour and 15 minutes, until bubbling. Let stand to cool for 15 minutes before slicing.
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