1 pint low-fat, part-skim ricotta cheese
½ cup egg substitute
1 tsp oregano flakes
1 tsp basil flakes
1 tsp garlic powder
1 10 oz. package chopped spinach, thawed and squeezed
¼ cup grated parmesan cheese
6 cups of your favorite meatless spaghetti sauce
16 oz. uncooked lasagna noodles (you won’t use all)
¾ cup shredded low-fat mozzarella cheese
1 ¼ cup water
1. Preheat oven to 350 F.
2. Mix together ricotta, egg substitute, oregano, basil, garlic powder, spinach and
3. Coat bottom of 9 x 13 inch pan with a thin layer of spaghetti sauce.
4. Layer dry noodles, half of spinach mixture, and sauce. Repeat with dry noodles,
spinach mixture, and sauce. Top with a layer of dry noodles and sauce. Sprinkle
shredded mozzarella over the top.
5. Pour 1 ¼ cups water around the edge of the lasagna and tightly cover with foil.
Bake for 1 hour, 15 minutes.
Hint: For lasagna that’s easy to cut, place the first layer of noodles horizontally, the second layer vertically, and the final layer horizontally.
Yield: 12 servings
Calories per serving: 295
Fat (grams): 9.5