Whole Wheat-Spinach Lasagne
Servings: 8
Ingredients
- 8 ounces whole wheat nooodles lasgne, cooked
- 10 ounces spinach leaves whole
- 24 ounces ricotta cheese part skim milk
- 2 whole eggs beaten
- 1/2 cup parmesan cheese
- 1/2 teaspoon each salt & black pepper
- 26 ounces spaghetti sauce
- 8 ounces mozzarella cheese shredded
Instructions
- Cook lasagne noodles and pour into a colander to drain. Mix ricotta
- cheese, eggs, parmesan cheese, salt and pepper. Put spinach in a
- microwave safe dish and sprinkle with water. Cover with plastic wrap and
- cook just a minute or so to wilt. Drain off any juice and squeeze between
- paper towels. Spray 13x9 pan with Pam and layer half of noodles in bottom.
- Lay half of spinach on top of noodles. Cover spinach with half of
- ricotta cheese mixture. Sprinkle with half of mozzarella cheese. Spread
- half of sauce on top of cheese. Repeat. Bake at 375 for 30-40 minutes
- until hot and bubbly.
Notes
NOTES : I use the following:
Hodgson MIll Whole Wheat Lasagne Noodles(Harris-Teeter)
Newman's Own Marinara Pasta Sauce
Fresh Express Ready to Use Leaf Spinach
Substitute Light & Lively Lowfat Cottage Cheese for Ricotta cheese Sprinkle cheese on top if desired. Recipe By: Sherry Moman
Serving Size: 8
Hodgson MIll Whole Wheat Lasagne Noodles(Harris-Teeter)
Newman's Own Marinara Pasta Sauce
Fresh Express Ready to Use Leaf Spinach
Substitute Light & Lively Lowfat Cottage Cheese for Ricotta cheese Sprinkle cheese on top if desired. Recipe By: Sherry Moman
Serving Size: 8