Today is National Lasagna Day! I’m all in favor of celebrating this terrific Italian favorite, but, to be honest, I usually think of traditional lasagna as a better choice for fall or winter. Traditional versions are usually rich, meaty and filling, great comfort food when it’s chilly outside.
So for summer, try this version. It’s got whole wheat lasagna noodles and a filling made of lower-fat cheeses and baby spinach, making it lighter but still satisfying on a balmy evening.
Prep Time: 30 minutes
Cook Time: 30 minutes
1 (8 oz) pkg whole wheat lasagna
8 oz 2% mozzarella cheese, shredded
6 oz parmesan cheese, shredded
2 cups Food Club Low Fat Cottage Cheese
1 egg, beaten
1 tsp ground oregano
1 tsp dried basil
2 garlic cloves, minced
1 (10 oz) bag baby spinach
1 (26 oz) jar Food Club Traditional Pasta
Preheat oven to 350° F. Spray an oven safe baking dish with cooking spray.
In a pot bring water to a boil. Add lasagna noodles; cook until al dente (cooked firm and not too soft).
In a large bowl combine mozzarella, parmesan and cottage cheese; mix well. Mix egg into cheese mixture. Add oregano, basil and minced garlic; mix well.
Layer lasagna noodles, cheese mixture, spinach and spaghetti sauce in baking dish. Repeat layering; ending with sauce and cheese. Bake for 30 minutes.
Nutritional Information: Calories per Serving: 336, Fat: 13 g (7 g Saturated Fat), Cholesterol: 51 mg, Sodium: 898 mg, Carbohydrates: 28 g, Fiber: 5 g, Protein: 25 g
© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.