Ingredients
1/2 lb of Lasagna Noodles
1 medium onion, chopped
1 clove garlic, minced
1 Tblsp Olive Oil
1 lb part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 10oz package frozen spinach
2 Egg whites, beaten
2-3 tblsp fresh parsley
6 cups tomato sauce
6 oz part-skim mozzarella, grated
Preparation
Preheat oven to 350 degrees. Bring large pot of water to a boil, and cook noodles in boiling water.
Saute onion and garlic in olive oil. Mix ricotta, parm, spinach, and egg whites.
Spray a 9x13x2 casserole dish with cooking spray. Add 1/4 c of tomato sauce to the bottom of the casserole dish. When cooked, add noodles to bottom of dish. Then, add 1/3 c of ricotta mixture, then 1/3 c of mozz. repeat 2 more times with noodles and cheese. End layering with sauce and mozzarella.
Cover with aluminum foil and bake for 40min. To add color, remove foil 10-15 min prior to removing from oven.
If reheating, cook for 20 min in 350 degree oven.
