Tuesday, May 24, 2011

Three Cheese Spinach Lasagna

This was my first experience making Lasagna and it takes A LOT longer to make than I thought... but totally worth it!!!!!!!

You'll need:
-1 tsp EVOO
-14 dry whole wheat lasagna noodles
-1 package frozed chopped spinach, thawed
-3 cups all-natural fat-free ricotta cheese, drained of any liquid
-3 large egg whites
-1/4 cup freshly grated Parmesan cheese
-2 tbsp finely chopped parsley leaves
-1 tsp garlic powder
-Sea salt, to taste
-Ground black peppr, to taste
-2 1/2 cups all-natural, low-fat, low-salt, no-sugar-added marinara sauce
-4 oz. finely shredded almond mozzarella cheese (BL suggests Lisanatti's)

How to make it:
-Preheat over to 350. Bring large pot of salted walter to a boil.
-Add the olive oil to the pot. Add the noodles and cook, stirring, for 8-10 minutes or until al dente. Drain well. Cut or tear 2 noodles in half widthwise.
-Meanwhile, drain the spinach WELL by squeezing it in a clean, lint-free dish towel until all of the excess moisture is removed. Once you think all of the moisture is removed, contiune squeezing the spinach even more to ensure it is completely dry. In a medium bowl, stir together the ricotta, egg whites, 3 tbsp Parmesan, parsley, and garlic powder until well combined. Stir in the drained spinach until well combined. Season with salt and pepper.
-To assemble the lasagna, spread 1/2 cup of the marinara sauce evenly over the bottom of a 9'' x 13'' glass or cermic baking dish. Lay 3 1/2 noodles evenly across the bottom of the dish in a single layer. Dollop one-third of the ricotta mixture in big spoonfuls across the noodle layer and (use a spatula) spread it into an even layer. Top the ricotta with 1/2 cup of the  remainint sauce. Sprinkle one-quarter of the mozzarella evenly over the sauce. Repeat layering process (noodles, ricotta, sauce, mozzarella) two more times. For the final layer, top the lasagna with the last of the noodles. Spread the remaining sauce evenly over the noodles. Sprinkle with the remaining mozzarella, then the remaining Parmesan.

-Cover the dish with foil and bake for 30 minutes. Uncover, and bake for 5-10 minutes longer or until cheese is elted and lasagna is hot throughout. Allow to cool for 5 minutes. Cut into 8 squares and serve.

The damage: 257 calories, 22 g protein, 34 g carbs (6 g sugar), 4 g fat < 1 g saturated, 3 mg cholesterol, 7 g fiber, 353 mg sodium.

This is suuuuuuuuuuper delicious! I even think it tastes BETTER the next day! I cut mine into 9 pieces and they are HUGE... I froze half of what it made and Dev and I still had enough for lunch the next day... TRY IT!!!

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