Yield: 10 Servings
|26 ounces||Jar low-fat marinara sauce|
|1 cup||Water or vegetable broth|
|16||Uncooked lasagna noodles|
|15 ounces||Nonfat ricotta cheese|
|3 teaspoons||Dried basil|
|Fresh ground pepper to taste|
|2||10oz pkgs frozen leaf|
|Spinach,thawed & squeezed|
|Dry (about 4 cups)|
|12 ounces||Grated nonfat mozz. cheese|
Preheat oven to 375 degrees. Lightly spray a 9 x 14 x 2 inch deep baking dish with cooking spray. In medium bowl, mix marinara sauce with water or broth. Spoon just enough into dish , tilting sides, to cover the bottom.
Using a small spatula, spread four uncooked noodles with one third of the ricotta. Lay noodles length wise, side by side, ends even, in center of baking dish. Sprinkle with 1 t. basil. Top with freshly ground pepper.
Using forks, separate & loosen spinach. Top noodle-ricotta layer with one-third of the spinach. Top spinach with one fourth of the sauce. Top sauce with one-fourth of the mozzarella. Repeat two more layers of the noodle-ricotta, spinach, sauce & mozzarella. End with layer of noodles topped with remaining sauce & mozzarella. Lightly spray a 16in. length of aluminum foil with cooking spray. Attach foil, sprayed side down, to ends of pan, tenting foil above lasagna. Crimp foil around all edges of pan to seal. Bake covered 45 min. Remove foil & discard. Using bult baster or spoon, baste top of lasagna with sauce from both ends of pan. Bake an additional 20 to 30 min. Remove from oven & let rest 15 min.
Recipe from: eat-lf Digest, 30-May-97 Entered into Mealmaster by: Judith Vonneumann (pooh4jvn@...)
Posted to MM-Recipes Digest V4 #294 by pooh4jvn@... on Nov 11, 1997