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    March 2009

    Low-Fat Spinach Lasagna (6 servings)


    • 2 cups low-fat cottage cheese
    • 1 egg
    • 2 cups mozzarella shredded
    • 1 jar spaghetti sauce (32 oz.)-no salt added
    • 1 pkg. frozen chopped spinach (10 oz.)
    • 9 uncooked lasagna noodles
    • 1 cup water
    • 1/8 tsp. black pepper
    • 3/4 tsp. oregano
    • Salt to taste
    • grated parmesan cheese (optional)


    In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings.  Preheat oven to 350 degrees.  Apply cooking spray on a lasagna tray or 13x9x2 baking dish.  Layer 1/2 cup sauce, 3 noodles and 1/2 cheese mixture.  Repeat layer. Top with remaining noodles then sauce and sprinkle with remaining 1 cup of mozzarella, you can also sprinkle grated parmesan cheese on top.  Pour water around the edges and put a few toothpicks on top.  (If you choose to use cooked noodles, you don’t have to add water.)  This will prevent the cheese from sticking to the foil.  Cover with foil and bake for 1 hour 15 minutes or until lasagna is bubbly.  Let stand for 15 minutes before serving.  Serve with a salad and light garlic bread.



    Fat-free ricotta cheese in place of cottage cheese

    Fresh spinach, added in layers, in place of frozen spinach

    Add 1 lb. of cooked ground turkey if desired to the layers


    Note:     Fresh spinach is usually available in Texas November – April