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Meatless Spinach Lasagna




Source of Recipe


Spa Recipe / Lowfat


Recipe Introduction


this is a great recipe from a local spa that comes in handy during "diet mode"...


List of Ingredients




The sauce:
1 onion, chopped
1 tablespoon EVOO
10 (!) cloves garlic, minced
3 cups fresh mushrooms, sliced
2 bay leaves
1 tablespoon dried oregano
1 1/2 tablespoons dried basil
1/4 cup fresh parsley, chopped
3 cups canned diced tomatoes
3 cups tomato sauce
1 teaspoon freshly ground black pepper
1/8 teaspoon sugar
salt to taste

Saute the onion in EVOO until clear. Add the garlic and mushrooms and saute for five more minutes. Add the remaining ingredients and simmer for thirty minutes.

The rest:
PAM or other cooking spray
1 10-ounce package frozen spinach
1 cup egg whites (8 large eggs)
2 cups part skim or fat-free ricotta cheese
8 ounces whole wheat lasagna noodles, uncooked
8 ounces part-skim mozzarella cheese
1/4 cup grated parmesan

Spray a 9"X13" pan with cooking spray. Thaw the spinach (microwave defrost setting) and squeeze as much liquid from the spinach as possible.

Place the egg whites in a mixer bowl and whip on high for one minute. Add the ricotta and whip for two more minutes.

Spread a layer of sauce on the bottom of the 9"X13" pan. Place a single layer of noodles over the sauce. Spread more sauce over the noodles. Place half of the spinach evenly over the sauce. Cover with half of the ricotta mix and spread evenly. Next, spread half of the mozzerella. Layer more noodles and repeat the process, ending with a layer of noodles, tomato sauce, and mozzarella.

Bake covered for 30 minutes at 375 degrees. Uncover and bake an additional 15 minutes until browned and bubbling.

Allow to stand for 10 minutes to set before slicing and serving.

Yields 8 servings @ 307 calories/9.2 grams fat per serving.

Recipe