Quick & Easy Lasagna


  • 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

  • Directions

    1. Preheat oven to 350 F.

    2. Mix together ricotta, egg substitute, oregano, basil, garlic powder, spinach and
    parmesan cheese.

    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