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• 1, 8 ounce package whole wheat lasagna, cooked slightly
• 1, 9 ounce package frozen raw spinach
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 3 cups low-fat cottage cheese
• 3 cups pasta sauce, pre-made
• 3 cups grated low-moisture, part skim mozzarella cheese
Preheat oven to 325°F.
In medium mixing bowl, beat eggs; add cottage cheese and Parmesan cheese. Spray a 13 x 9 -inch glass baking dish with non-stick cooking spray.
Put one layer of slightly cooked lasagna noodles flat across the bottom of the baking dish. Add ½ the leaf spinach, pressing down lightly and evenly over noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture; add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach. Spread pasta sauce evenly over the top; sprinkle with mozzarella cheese. Press down lightly.
Make a foil tent, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to15 minutes before serving. Cut in 10 pieces (for dinner serve with a green salad and perhaps a slice of bread and a very light dessert).
One serving provides approximately: 373 calories, 33 g protein, 33 g carbohydrates, 3 g fiber, 12 g fat (7 g saturated), 110 mg cholesterol, 142 mcg folate, 3 mg iron and 671 mg sodium.
Recipe courtesy of the Wheat Foods Council
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