Ingredients:
1/4 cup skim milk
1 container (15 oz) light ricotta cheese
1 jar (about 32 oz) meatless spaghetti sauce
7 lasagna noodles, cooked and drained
1 bunch (1 lb) fresh spinach, washed, dried, and torn into pieces
1/2 c grated Parmesan cheese
1/2 c sliced almonds
2 c shredded reduced-fat mozzarella cheese
Directions:
Preheat oven to 350°F. Mix the milk and ricotta cheese in a small bowl; set aside. Lasagna is made by building alternating layers of noodles, cheese, sauce, and other ingredients. First, cover the bottom of a 9″x13″ baking pan with about half of the sauce. Follow with layers of half the noodles, half the spinach pieces, half the ricotta mixture, half the Parmesan cheese, half the almonds, and half the mozzarella cheese. Again starting with the sauce, repeat the layers, reserving a little sauce and some almonds to sprinkle on top. Bake for 30 minutes; let sit 10 minutes before cutting into 8 squares. Serve warm.
Makes 8 Servings:
Dietary Exchanges: 2 starch, 2 meat
Carbohydrate Choices: 2
Nutrients Per Serving:
384 Calories
18 g Fat
7 g Saturated Fat
37 g Carbohydrate
21 g Protein
860 mg Sodium
6 g Fiber
