Ingredients
12 uncooked lasagna noodles2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cartons (15 ounces each) fat-free ricotta cheese1 large egg1 large egg white1 cup grated Parmesan cheese, divided1 garlic clove, minced1 teaspoon dried basil1/2 teaspoon pepper1/4 teaspoon ground nutmeg3 cups shredded part-skim mozzarella cheese2 cans (15 ounces each) tomato sauce
Preparation
Cook noodles according to package directions. Rinse in cold water; drain well.
In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese.
In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times.
Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.
