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
  • 1 egg
  • 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
Container: 9x13x2 baking dish, medium bowl
20 mins
1 hr
1.5 hrs
  • 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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