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Ingredientes
- 15 ounce nonfat ricotta cheese
- 1 pkt minced spinach (10 ounce) frzn, thawed and liquid removed see note
- 1/2 c. egg substitute (or possibly egg whites to equal)
- 1/3 c. parmesan cheese grated
- 1/4 c. fresh parsley minced
- 1/4 tsp crushed red pepper flakes - see note
- 3 1/2 c. Tomato Sauce - Quick (see recipe)
- 9 x lasagna noodles uncooked see note
- 1/4 c. red lentils uncooked
- 1 1/2 c. nonfat mozzarella cheese shredded (6 ounces)
Direcciones
- Note - I added 1/2 c. minced broccoli and 1 diced carrot.
- note - recipe called for 1/4 tsp nutmeg, that I omitted - personal taste.
- I added 1 TB each dry basil and oregano.
- note - I used whole wheat or possibly spinach lasagna noodles.
- In large bowl, combine the ricotta cheese, spinach, broccoli, egg substitute, 2 Tbsp. of the parmesan cheese, parsley, and pepper flakes. Mix well till thoroughly blended.
- Pour 1 c. of tomato sauce into an 11" X 7" X 2" glass baking dish. (If you won't be microwaving this, you can use a metal pan, if you like.)
- Spread sauce proportionately to cover bottom of dish. Arrange 3 noodles in a single layer on top of the sauce. Spoon one-third of the spinach and ricotta cheese mix over the noodles; spread to make an even layer.
- Sprinkle 2 Tbsp. of the lentils over the top, 1/2 c. of the mozzarella cheese, and the remaining Parmesan. Pour 1 1/2 c. of the tomato sauce over the cheeses. Arrange another layer of noodles on top.
- Repeat the layering, using the remaining ingredients (note which the top layer is spinach and ricotta mix and mozzarella cheese only.) Cover tightly with vented plastic wrap. Microwave on medium-high for 18-20 min, or possibly till noodles are just tender when pierced with the tip of a sharp knife and sauce is bubbly. Rotate twice during cooking. Let stand, covered, 15 min before serving.
- (Conventional cooking method: Preheat oven to 350 degrees F. Assemble lasagna as directed above. Cover tightly with aluminum foil. Bake for 1 hour; remove aluminum foil and bake 10 min longer. Let stand 10 min before cutting. - note: This is what I did. I also made it ahead and let it sit overnight before baking.)
- Pyramid equivalent using original recipe: 1 1/2 breads, 1 1/2 vegetables, 1 1/4 lowfat milk, 1/4 oz meat alternative
- Sod 509mg (based on no-salt added tomato sauce below)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 90 | 30% |
| Total Fat 10.04g | 13% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1386mg | 58% |
| Potassium 783mg | 22% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 5.7g | 19% |
| Sugars 7.53g | 5% |
| Protein 35.44g | 57% |
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