Serving Size : 9
9 Lasagna noodles
2 cans (8oz) low sodium tomato sauce
1 clove Garlic
1 teaspoon fresh oregano or 1/4 dried
1 package frozen spinach, thawed and squeezed
1 container (15 to 16 ounces) Ricotta cheese
1/4 cup grated Parmesan cheese (I recommend fresh)
1 cup shredded part skim mozzarella
(use more mozzarella if desired..I use 2 cups at least!)
Cook lasagna noodles according to package without salt. Preheat oven to 350. Spray a 13×9 inch baking dish with vegetable cooking spray; set aside. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine spinach, ricotta, and parmesan. Mix well. Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of dish. Place 3 noodles on top of tomato sauce. Spread half of the spinach mixture over noodles, then a layer of mozzarella. Repeat. Add a layer of tom. mixture, remaining noodles then remaining tom. mixture on top. Sprinkle mozzarella. Bake until bubbling (about 45 mins). Place on wire rack and cool for about 15 minutes.
Per Serving:
Calories: 268 (28% from fat), Carbo: 32 g, Protein: 16 g, Sodium: 294mg, Fat: 8g, Choles.: 27mg