24 ounces ricotta cheese
3/4 cup parmesan cheese, grated and divided; reserve 2 tablespoons
2 egg whites
1/2 teaspoon salt
1/2 teaspoon black pepper
26 ounces prepared spaghetti sauce
10 ounces lasagna noodles, cooked
10 ounces frozen spinach, thawed and chopped, then squeezed dry
2 cups mozzarella cheese, grated; reserve 1/2 cup | |
| Pre-heat oven to 350 degrees and prepare a 9 inch by 13 inch oven proof baking dish for lasagna. Prepare lasagna noodles as directed on the package, rinse and drain. Drizzle a bit of olive oil over the noodles to keep them from sticking together. Combine ricotta and parmesan cheeses with the egg whites, salt, and pepper in a large mixing bowl. Pour about 1/4 cup of spaghetti sauce in the bottom of the baking dish and spread it out with a spatula. Cover the sauce with a single layer of lasagna noodles. Spread about half of the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese. Finish this layer with half of the remaining spaghetti sauce. Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese. Top with the final layer of noodles and remaining spaghetti sauce. Sprinkle the reserved parmesan cheese over the top and bake for about 30 minutes. Remove from the oven and let set for about 10 minutes, then slice and serve. Serves 6. Submitted by Cindy Sanchez
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