Are you on a low-calorie diet? Well, even if you aren’t, you will love this recipe! It tastes really light and fresh. In fact, the first words out of Andrew’s mouth when he tried it were, “This tastes too healthy.” 🙂 Needless to say, we both thought it was pretty yummy!
Active time: 20 minutes
Total time: 55 minutes
Serves: 12
12 lasagna noodles (NOT no-boil)
2 garlic cloves
1 (28 oz) can diced tomatoes, drained
1 (14.5 oz) can diced tomatoes, drained
3/4 t. dried oregano
black pepper
1 (16 oz) container low-fat cottage cheese
1 (15 oz) container part-skim ricotta
1/4 t. ground nutmeg
1-1/2 c. (6 oz) shredded part-skim mozzarella
1/2 c. + 2 T. grated Romano or Parmesan
1 bunch spinach, thick stems discarded, leaves roughly chopped
1. Heat oven to 400F/200C. Cook the noodles according to package directions.
2. In a food processor (I used my blender), pulse the garlic until finely chopped (I minced mine beforehand). Add the tomatoes, oregano, and 1/4 teaspoon pepper and process until pureed.
3. In a large bowl, combine the cottage cheese, ricotta, nutmeg, 1 cup mozzarella, 1/2 cup Romano, and 1/4 teaspoon pepper; fold in the spinach.
4. Spread 1/2 cup tomato sauce on the bottom of a 9×13″ baking dish. Top with 3 noodles and a quarter of the remaining sauce (a heaping 1/2 cup), and dollop with a third of the ricotta mixture (about 2 cups); repeat twice. Top with the remaining 3 noodles and sauce.
5. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Romano. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 20 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10-15 minutes more.
**Each serving has about 255 calories, 9 g fat, 29 mg cholesterol, 522 mg sodium, 19 g protein, 25 g carbohydrates, 2 g fiber**
On An Even Kiel 