Meals Matter

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Contributed By: nonabell
Petunia

This low-fat spinach lasagna is a quick and easy crowd pleaser and the kids love it too! Serves about six.

Ingredients

2 cups Low-fat cottage cheese

1 Egg or equivalent egg substitute

2 cups Low-fat mozzarella shredded

1 jar Spaghetti sauce (32oz)

1 pkg Frozen chopped spinach (10oz)

9 Uncooked lasagna noodles

1 cup Water

1/8 teaspoon Pepper

3/4 teaspoon Oregano

Salt to taste

Preparation

In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings. Preheat oven to 350 degrees. Spray Pam on a lasagna tray or 13x9x2 baking dish. Layer 1/2 cup sauce, 3 noodles and 1/2 cheese mixture. Repeat layer. Top with remaining noodles then sauce and sprinkle with 1 cup of mozzarella. You can also sprinkle grated parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. (If you choose to use cooked noodles, you don't have to add water.) This will prevent the cheese from sticking to the foil. Cover with foil and bake for 1 hour- 1 hour 15 minutes, or until lasagna is bubbly. Let stand for 15 minutes before serving.

Cook's Notes

This is a very light and tasty lasagna. You can also substitute chopped broccoli for the spinach. You can freeze leftovers or make a second tray and freeze it for another day. Serve it with a nice salad and light garlic bread. It makes a great addition to pot luck dinners and buffets. This is so easy to make that your kids can help too!

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