Light and Healthy Spinach Lasagne Recipe
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As a really delicious alternative to traditional meat-filled lasagna, this light vegetarian version is low in saturated fat. Substitute two egg whites for the whole egg to cut the level of saturated fat and cholesterol even further.
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26 ounces spaghetti sauce - fat free or light
2 cups cottage cheese - fat free or ricotta
1 package frozen spinach - thawed, drained, and chopped
1 package mozzarella cheese - fat free
1/4 cup parmesan cheese - shredded
1 package lasagna noodles, uncooked (or cooked according to package directions)
1 teaspoon garlic salt
:9x13x2 baking dish, medium bowl
Combine egg, cottage cheese, spinach, and garlic salt.
Spread 3/4 cup spaghetti sauce on bottom of lightly sprayed baking dish. Layer 3 uncooked noodles, 1/3 spinach mixture, 1/3 mozzarella cheese, and 1/3 spaghetti sauce.
Repeat layers 2 more times ending with spaghetti sauce.
Top with parmesan cheese.
Cover with aluminum foil and bake at 350° for 1 hour.
Let stand 10 minutes before serving.
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